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Categories:Viewed: 54 - Published at: 3 years ago
Ingredients
- 1 partially prebaked and cooled flaky sweet pastry shell
- 2 cups strong black tea
- 1 pound prunes, pitted
- 1/4 cup whole unblanched almonds
- 1 large egg, slightly beaten
- 5 tablespoons granulated sugar
- 2 tablespoons plum eau-de-vie or brandy
- 3/4 cup heavy cream
- 1 tablespoon confectioners' sugar
Method
- At least one hour before preparing the tart, pour the hot tea over the prunes and set aside to marinate.
- Preheat the oven to 375 degrees.
- 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.
- 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.
- 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.
