Prune & Armagnac tart
John Torode makes one of his favourite dinner party desserts in this step-by-step recipe
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 30 mins
Cook 1 hr 30 mins
Plus chilling and soaking time
- Put the prunes into a saucepan with all the other ingredients, except the brandy, add 600ml of boiling water and bring to the boil. Remove from the heat and leave to sit in the heat to plump for about 20 minutes. Strain off the liquid and then pour over the Armagnac while they are still warm and cover with clingfilm. Leave for at least an hour. You can do this the night before if you like.
- To make the pastry sift the flour into a bowl, add the sugar and lemon zest. Rub in the butter until it resembles breadcrumbs. (You could also do this in a food processor.)
- Make a well in the centre, add the beaten egg and work into a dough. Wrap in clingfilm and chill for 30 minutes.
- Roll out on a floured surface and line a large fluted tart tin of about 28cm. Trim, then use an extra piece of pastry to push the tart right into the flutes of the tin and the pastry above the level of the tin (pic 1). This way you won't be touching the pastry with hot hands. Chill in the fridge for another 30 minutes. Heat the oven to 200C/fan 180C/gas 6. Fill the case with parchment paper and baking beans then blind bake for 10-15 minutes. Cool. Turn the oven down to 150C/fan 130C/gas 2.
- To make the frangipane, beat the butter and the sugar until pale. Beat the eggs into the mixture one at a time and then add a few drops of vanilla extract. Add the ground almonds and the flour together and mix well.
- Spoon half the frangipane into the tart shell. Take half the soaked prunes and arrange them around the tart on top of the frangipane. Spoon over the rest of the frangipane in blobs (pic 2). It will level out in the oven so don't worry about getting it perfectly level) then sprinkle the top with flaked almonds. Bake for 1 hour.
- Serve warm, with a big bowl of crème fraîche and the remaining soaked prunes. Dust with icing sugar to serve.
Per serving
842 kcalories, protein 11.5g, carbohydrate 94.9g, fat 44.3 g, saturated fat 21.3g, fibre 5.3g, salt 0.37 g
Recipe from olive magazine, May 2010.
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Ingredients
FOR THE PASTRY
- 250g plain flour
- 90g golden caster sugar
- ¼ lemon , zested
- 150g unsalted butter , chilled and diced
- 1 egg , beaten
FOR THE ARMAGNAC PRUNES
- 400g ready-to-eat prunes , pitted
- ¼ lemon , zested
- ¼ orange , zested
- 100g golden caster sugar
- 1 cinnamon stick
- 2 Earl Grey tea bags
- 150ml Armagnac
FOR THE FRANGIPANE
- 130g butter , at room temperature
- 130g golden caster sugar
- 2 eggs , at room temperature
- vanilla extract
- 130g ground almonds
- 40g plain flour
- 1 tbsp flaked almonds
- icing sugar , to finish
- crème fraîche , to serve
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Difficulty and servings
Serves 8
Preparation and cooking times
Prep 30 mins
Cook 1 hr 30 mins
Plus chilling and soaking timeIngredients
FOR THE PASTRY
- 250g plain flour
- 90g golden caster sugar
- ¼ lemon , zested
- 150g unsalted butter , chilled and diced
- 1 egg , beaten
FOR THE ARMAGNAC PRUNES
- 400g ready-to-eat prunes , pitted
- ¼ lemon , zested
- ¼ orange , zested
- 100g golden caster sugar
- 1 cinnamon stick
- 2 Earl Grey tea bags
- 150ml Armagnac
FOR THE FRANGIPANE
- 130g butter , at room temperature
- 130g golden caster sugar
- 2 eggs , at room temperature
- vanilla extract
- 130g ground almonds
- 40g plain flour
- 1 tbsp flaked almonds
- icing sugar , to finish
- crème fraîche , to serve
Per serving
842 kcalories, protein 11.5g, carbohydrate 94.9g, fat 44.3 g, saturated fat 21.3g, fibre 5.3g, salt 0.37 g
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- You get an online binder, where you can store all your favourite recipes and create menus.
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02 June 2010
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