Prune & nut tart

Prune & nut tart

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Takes 1¼-1½ hours, plus chilling and freezing

More effort

Serves 8
A tasty tart bursting with flavour, a real treat - the pastry can be mixed in minutes

Nutrition and extra info

Nutrition:

  • kcal526
  • fat30g
  • saturates13g
  • carbs57g
  • sugars29g
  • fibre2g
  • protein10g
  • salt0.41g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

    For the pastry

    • 85g unsalted butter, softened
    • 50g icing sugar, plus a bit extra for dusting
    • 2 medium egg (one for the pastry, one to glaze)
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 175ml plain flour

    For the filling

    • 100g butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 4 medium egg
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 175g light muscovado sugar
    • 100g flaked almonds
    • 20 prunes, stoned
    • crème fraîche or cream, to serve

    Method

    1. If you want to make the pastry by hand, beat the butter until it is smooth then mix in the icing sugar, one of the eggs and then add the flour. Or, put all the pastry ingredients (again 1 egg only) in the food processor with 2 tsp water and process just until they form a dough. Wrap the pastry in cling film and put in the fridge for half an hour or so to firm up. (You can freeze the pastry now for up to a month.)

    2. You need to bake the pastry case blind before adding the filling. The best and easiest way to roll the pastry is between 2 floured pieces of cling film. Line a loose-bottomed 23cm tart tin with the pastry, then line this with a piece of greaseproof paper. Put your baking beans on the paper then put the pastry case in the freezer.

    3. Preheat the oven to 190C/gas 5/fan 170C.When the pastry case is rock solid (after about 1⁄2-1 hour), put it in the oven on a baking sheet. After 15 minutes, lift out the paper and beans very carefully and glaze the inside with your second egg, beaten first (this makes sure you have no leaks later). Put back in the oven for a further 5 minutes.

    4. For the filling, melt the butter and leave it to cool a little.While this is happening, beat the eggs, then stir in the sugar and cooled butter. Scatter half the almonds in the base of the tart, then spread the prunes around. Pour the filling over evenly.

    5. Scatter the rest of the almonds over the top and bake for 20-30 minutes until firm. Take it out, dust over some icing sugar and serve hot, cold or warm with crème fraîche or cream.

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.

    Comments (1)

    naty88s's picture
    3

    I made this yesterday, it's OK but lacks something slightly sharp or citrus as the mixture is incredibly rich and sweet. I may try adding some lemon zest next time. It also made a 25cm tart easily, as that's the only tin I had. The pastry recipe is spot on. I managed to make some jam tarts with the left over pastry cuttings, which went down well!

    Questions (0)

    Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

    Be the first to ask a question about this recipe…

    Tips (0)

    Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

    Be the first to suggest a tip for this recipe…