11/07/2020

Prune, Port and Almond Tart

My twist on the classic French prune tart.

Makes:

1 x 28cm tart

Prep Time: 30 minutes

Cooking Time: 45 minutes

Download Recipe PDF

Ingredients

250g prunes
1/2 cup port or red vermouth
200g almond meal
1/2 cup caster sugar
1/3 cup plain flour
2 eggs, lightly beaten
1 cup cream
1 teaspoon vanilla essence
PASTRY
1 1/3 cups plain flour
1/4 teaspoon baking powder
100g chilled butter, cut into cubes
1/4 cup caster sugar
1 egg

Method

Roll out pastry to line a 28cm flan tin with removal base. Prick pastry base with a fork and bake at 200°C for 15 minutes. Meanwhile, simmer prunes in port for 10 minutes until soft and liquid has almost evaporated. Cool. Combine remaining ingredients together with a fork, adding any port liquid from prunes. Pour into pastry case, arrange prunes decoratively on top and bake at 180°C for 30-40 minutes until set and golden brown. Remove from tin and cool on a wire rack, or serve warm cut into wedges, with cream.
PASTRY Combine flour and baking powder together in a food processor, add butter and blend until mixture resembles breadcrumbs. Whisk caster sugar and egg together with a fork and add to flour mixture in a steady stream, whilst pulsing. Stop as soon as the mixture comes together. Turn out onto a lightly floured surface and bring together, patting into a flat round. Do not knead. Use as required.

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