Flan aux pruneaux

Flan aux pruneaux

Prune tart

By
From
Encyclopedia of Food and Cookery
Serves
6-8

Ingredients

Quantity Ingredient
1 teaspoon tea leaves
500g large dessert prunes
1 quantity Rich shortcrust pastry
1 egg
125ml cream
1 teaspoon cornflour
55g caster sugar
2 tablespoons cointreau or grand marnier
30g butter

Method

  1. Make a weak tea, strain and pour over prunes. Soak for 4 hours.
  2. Roll out pastry and use to line a greased 20 cm flan ring. Drain and stone prunes, then spread out in pastry case. Bake in a preheated hot oven for about 20 minutes.
  3. Meanwhile, beat egg with cream, cornflour, sugar and liqueur. Remove tart from oven, pour custard mixture over and dot with butter. Return to oven and bake for further 10–15 minutes to set custard. Cool on wire rack and serve with cream.
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