Cobnut, prune & chocolate tart

Cobnut, prune & chocolate tart

By
From
Gather
Serves
10-12
Photographer
Andrew Montgomery

This nutty, chocolatey pudding is a fine way to round off a good lunch or weekend supper. If you can’t find fresh cobnuts you can use hazelnuts instead.

Ingredients

Quantity Ingredient
100g juicy stoned prunes, halved
50g dark chocolate drops, at least 70 per cent
cocoa solids
85g shelled cobnuts or hazelnuts, roughly chopped
oats, for sprinkling
3 tablespoons apple brandy

For the pastry

Quantity Ingredient
90g icing sugar
340g plain flour
170g butter, cubed and chilled, plus extra for greasing
1 egg
2 tablespoons iced water

For the butterscotch filling

Quantity Ingredient
50g golden caster sugar
1 small knob butter
125ml double cream
pinch fine sea salt

For the frangipane

Quantity Ingredient
75g unsalted butter
75g golden caster sugar
2 eggs, beaten
75g ground hazelnuts

Method

  1. First, make the pastry. Combine the icing sugar and plain flour in a medium bowl. Rub in the chilled butter cubes until the mixture resembles fine breadcrumbs (you can also do this in a food processor). Add in the egg and iced water, and stir through to combine. Tip out the dough and bring it together with your hands, kneading lightly to achieve a smooth finish. Wrap the pastry tightly in cling film and place it in the fridge to rest for at least 30 minutes.
  2. Heat the oven to 180°C. On a lightly floured surface, roll out the pastry until it is about 2mm thick. Grease and flour a 25cm loose-bottomed tart tin, then lay over the pastry, tucking it into the corners and leaving an overhang. Line the pastry case with baking parchment and baking beans. Blind bake the tart case for 25 minutes, then remove the baking beans, trim the overhang, and return to the oven for 10 minutes, or until the base is just starting to colour. Remove and set aside.
  3. To make the butterscotch, place the sugar in a small heavy-based pan. Add 1 tablespoon of water and place the pan on a medium heat. Bring the sugar to a simmer, agitating the pan to help all the sugar dissolve and caramelize. When you have a nutty, golden colour, remove from the heat and, stirring continuously, add the butter followed by the cream. Mix for 1–2 minutes, until you have a smooth, even sauce. Season with a pinch of salt and allow to cool.
  4. For the frangipane, cream the butter and sugar until light and fluffy. Add the eggs and hazelnuts, and mix until combined.
  5. Spread the butterscotch over the base of the tart case, then spoon over the frangipane. Scatter over the prunes, chocolate drops and chopped cobnuts and finish with a sprinkling of oats. Bake in the oven for 12–15 minutes, or until just set. Remove the tart from the oven and allow to cool for 15–20 minutes before serving with cream or ice cream.
Tags:
River Cottage
seasonal
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