Prune and armagnac tart

Prune and armagnac tart

By
From
A Year In My Kitchen
Serves
8-10

This is a truly wonderful, classic French dessert that cannot be improved upon by any modern twists in my view. If I had to choose my last meal on Earth, then this would be the dessert to round it off!

Ingredients

Quantity Ingredient
1/2 quantity see method for ingredients
flour, to dust
300g good quality prunes, such as Agen
30g unsalted butter
2 organic free-range eggs
120g caster sugar
few drops vanilla extract
1 tablespoon orange flower water
5 tablespoons double cream
3 tablespoons ground almonds
3 tablespoons armagnac, to drizzle
icing sugar, to dust
creme fraiche, to serve

Method

  1. Roll out the pastry on a lightly floured work surface to a large round, about 3mm thick. Using your rolling pin, carefully lift the pastry and drape it over a 25cm flan tin, about 2.5cm deep, with removable base. Press the pastry into the edges and side of the tin, using your fingers and thumbs. Trim excess pastry away from the rim by rolling your pin straight across the top. Prick the base all over with a fork. Place in the fridge to rest for 30 minutes.
  2. Meanwhile, preheat the oven to 180°C. Stone the prunes and place in a bowl. Pour on hot water to cover and leave to soak for 10 minutes to soften, then drain. Melt the butter in a small pan and allow to cool slightly.
  3. Line the pastry case with greaseproof paper and baking beans and bake ‘blind’ for 15 minutes. Remove the beans and paper and return to the oven for 5 minutes or until the pastry base is golden brown. Remove from the oven and allow to cool. Increase the oven setting to 190°C.
  4. In a large bowl, combine the eggs, sugar, vanilla extract, orange flower water, cream and almonds. Whisk together lightly until evenly blended, then stir in the melted butter.
  5. Place the flan tin on a flat baking tray (to make it easier to take in and out of the oven). Scatter the prunes evenly over the pastry base, then ladle the whisked egg mixture over the top. Carefully place on the middle shelf of the oven and immediately turn the heat down to 180°C. Bake for 25–30 minutes until the custard filling is golden brown on the surface and still slightly wobbly in the centre.
  6. Remove the flan from the oven and while still warm, drizzle with the Armagnac. Serve warm or at room temperature, with a dusting of icing sugar and a dollop of crème fraîche.
Tags:
seasonal
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