Prune And Almond Tart

By Patricia Wells

Updated October 15, 2023

Total Time
1 hour 45 minutes
Rating
4(13)
Comments
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Until my move to France, I really didn't feel one way or the other about prunes. But as I've traveled the country, I've discovered the wonders of this rich dried fruit. Something happens to the prunes in this tart as they bake, turning them into almost a sweet, compact candy. Be sure to make a good, strong tea (I used about one tablespoon of loose Earl Grey tea leaves to the two cups of water) for soaking the prunes.

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Ingredients

Yield:Eight servings

  • 1 partially prebaked and cooled flaky sweet pastry shell

  • 2 cups strong black tea

  • 1 pound prunes, pitted

THE CREAM FILLING

  • ¼ cup whole unblanched almonds

  • 1 large egg, slightly beaten

  • 5 tablespoons granulated sugar

  • 2 tablespoons plum eau-de-vie or brandy

  • ¾ cup heavy cream

THE GARNISH

  • 1 tablespoon confectioners' sugar

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

48 grams carbs; 48 milligrams cholesterol; 299 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 12 grams fat; 5 grams fiber; 30 milligrams sodium; 4 grams protein; 31 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    At least one hour before preparing the tart, pour the hot tea over the prunes and set aside to marinate.

  2. Step 2

    Preheat the oven to 375 degrees.

  3. Step 3

    Prepare the cream filling. In a spice grinder or the bowl of a food processor, grind the almonds to a fine powder. Thoroughly blend the almonds with the egg, sugar, brandy and cream. The mixture should be very smooth.

  4. Step 4

    Thoroughly drain the prunes, discarding the soaking liquid. Carefully arrange the prunes in the cooled, prebaked tart shell. This will seem like a lot of prunes, and you may have to arrange them in two layers. Pour the cream filling over the prunes and place the tart in the center of the oven.

  5. Step 5

    Bake until the cream filling has set and the tart shell is nicely browned, about 45 minutes. Remove from the oven and sprinkle with confectioners' sugar.

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Ratings

4 out of 5
13 user ratings
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Comments

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Anna

Exactly the recipe I was trying to find. Excellent.. Made it for T-day but ran out of prunes so my outside ring was soaked.apricots. It requires NOTHING else... but if I wanted to be adventurous.. I love prunes and chocolate... so dust the plate with cocoa and add how about a spring rosemary and a couple of cranberries - seasonal!!...

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