Prune & whisky tart
Take your sense on a highland fling with this very Scottish - and very good - tart
Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 45 mins + resting time
- To make the pastry, cream the butter and sugar together using an electric hand whisk. Add the flour and beat until combined. Add the egg and mix well. Wrap in cling film and chill in the fridge for 30 minutes.
- Heat the oven to 200C/fan 180C/gas 6 and put a baking sheet in the oven. Line a 20cm flan tin with the pastry and prick all over.
- In a bowl, whisk together the cream, eggs, sugar, ground almonds and orange flower water. Pour the butter into the egg mixture, whisking well.
- Arrange the prunes over the pastry base, then pour over the egg mixture. Put the tin on top of the hot baking sheet and bake for 25 minutes.
- When cooked, sprinkle whisky over the top and dust with icing sugar.
- Serve hot with crème fraîche and cape gooseberries.
Per serving
671 kcalories, protein 9.3g, carbohydrate 64.1g, fat 41.7 g, saturated fat 21.7g, fibre 1.6g, salt 0.54 g
Recipe from olive magazine, December 2005.
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http://www.bbcgoodfood.com/recipes/4097/
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Ingredients
- 142ml double cream
- 2 medium eggs
- 85g caster sugar
- 2 tbsp orange flower water
- 25g butter , melted
- 200g prunes , softened and stoned
- 2 tbsp whisky
- icing sugar
- crème fraîche and cape gooseberries to serve
- 50g ground almonds
For the pastry
- 140g butter
- 50g caster sugar
- 200g plain flour
- 1 medium egg
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Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 45 mins + resting time
Ingredients
- 142ml double cream
- 2 medium eggs
- 85g caster sugar
- 2 tbsp orange flower water
- 25g butter , melted
- 200g prunes , softened and stoned
- 2 tbsp whisky
- icing sugar
- crème fraîche and cape gooseberries to serve
- 50g ground almonds
For the pastry
- 140g butter
- 50g caster sugar
- 200g plain flour
- 1 medium egg
Per serving
671 kcalories, protein 9.3g, carbohydrate 64.1g, fat 41.7 g, saturated fat 21.7g, fibre 1.6g, salt 0.54 g
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07 August 2008
Mike in Knysna commented on this recipe
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28 January 2012
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