Certainly! Let’s dive into the delightful world of making a Prune and Nut Tart. 🥧 This recipe is perfect for dessert, a weeknight treat, or anytime you’re craving something sweet and nutty. With a prep time of 2 hours and 30 minutes, you’ll have a gorgeous tart ready in no time!
Prune and Nut Tart Recipe
🕒 Time Table:
| Cook Time | Prep Time | Total Time |
|---|---|---|
| 30 minutes | 2 hours 30 minutes | 3 hours |
🛒 Ingredients:
- 3/4 cup unsalted butter
- 1/2 cup icing sugar
- 2 large eggs
- 1 1/2 cups plain flour
- 1/2 cup butter (for the filling)
- 4 large eggs (for the filling)
- 1 cup prunes, pitted and chopped
- 6 tablespoons creme fraiche
- 20 almonds, chopped
- 2 tsp water
📝 Instructions:
-
Making the Pastry:
- If you prefer to make the pastry by hand, start by beating the unsalted butter until it is smooth.
- Mix in the icing sugar and one of the eggs.
- Gradually add the plain flour until a dough forms.
OR
-
Alternatively, you can make the pastry in a food processor.
-
Combine all the pastry ingredients (except one egg) and 2 tsp of water.
-
Pulse until they come together into a dough.
-
Wrap the pastry in cling film and refrigerate for about half an hour (you can also freeze it for up to a month).
-
-
Blind Baking the Pastry:
- Preheat your oven to 190°C (375°F).
- Roll out the pastry between two floured pieces of cling film.
- Line a 23cm tart tin with the rolled pastry, then place a piece of greaseproof paper on top.
- Fill the tin with baking beans and freeze the pastry case until solid.
- Place the pastry case in the preheated oven on a baking sheet.
- After 15 minutes, remove the paper and beans carefully.
- Brush the inside of the pastry with the remaining beaten egg (this prevents leaks).
- Return the pastry to the oven and bake for an additional 5 minutes until golden.
-
Making the Filling:
- Melt the 1/2 cup of butter and allow it to cool slightly.
- In a separate bowl, beat the 4 eggs and stir in the sugar.
- Mix in the cooled melted butter.
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Assembling the Tart:
- Scatter half of the chopped almonds over the base of the pre-baked pastry.
- Arrange the chopped prunes evenly over the almonds.
- Pour the prepared filling over the prunes, ensuring an even distribution.
- Sprinkle the remaining chopped almonds on top.
-
Baking the Tart:
- Bake the assembled tart in the preheated oven for 20 to 30 minutes, or until the filling is set and the top is golden.
- Once baked, remove from the oven and allow it to cool slightly.
- Dust the top with icing sugar before serving.
-
Serving Suggestions:
- Serve the Prune and Nut Tart hot, warm, or cold.
- Top each slice with a dollop of creme fraiche or a scoop of cream for an extra indulgent treat.
This Prune and Nut Tart is a delightful combination of buttery pastry, sweet prunes, and crunchy almonds, perfect for any occasion. Whether you’re enjoying it as a dessert after a meal or as a special treat during the week, this tart is sure to please your taste buds! 😋 Enjoy every delicious bite!
