Best 10 Apple And Prune Tart Recipes

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Are you craving a delectable treat that combines the sweet and tangy flavors of apples and prunes in a flaky, buttery crust? Look no further than the apple and prune tart! This classic dessert is a harmonious blend of textures and flavors that will tantalize your taste buds. With its golden-brown crust, tender filling, and aromatic spices, the apple and prune tart is a true culinary delight. Whether you're a seasoned baker or just starting out, this comprehensive guide will provide you with everything you need to know to create this delectable pastry, from gathering the freshest ingredients to mastering the perfect baking technique. So, grab your apron and get ready to embark on a delightful culinary journey as we explore the art of crafting the perfect apple and prune tart!

Here are our top 10 tried and tested recipes!

PRUNE AND APPLE CROUSTADE



Prune and Apple Croustade image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 8

4 baking apples, such as Granny Smith, peeled, cored and cut into cubes
4 to 6 tablespoons sugar
Squeeze lemon
6 to 8 sheets phyllo pastry
Ice cream, for serving, optional
1 cup/250 g/8 ounces prunes
1/3 cup/75 ml Armagnac
4 to 6 tablespoons butter

Steps:

  • Soak the prunes in Armagnac overnight (or perhaps use preserved prunes in Armagnac from a gourmet shop, which have even more flavor because they'll have macerated longer). Drain, pit and roughly chop, reserving the liquid.
  • Melt 3 tablespoons of the butter in a saute pan and add the apples until soft, about 5 minutes. Sprinkle over 2 to 3 tablespoons of the sugar and continue cooking to caramelize, about 10 minutes more. Pour on about a tablespoon of the reserved Armagnac, flambe, and boil until the flames die out and the liquid has disappeared. Remove from the heat and taste. Depending on your apples, the mixture may need more acidity. If it does, add a squirt of lemon to taste. Stir through the chopped prunes.
  • Heat the oven to 375 degrees F/190 degrees C. Set the ring part of an 8-inch/20 cm springform pan on a baking sheet.
  • Prepare the pastry: Melt the remaining butter in a small saucepan or microwave. Working with one phyllo sheet at a time, prepare as follows: lay one sheet of phyllo on a clean surface and cut into three strips crosswise (not lengthwise). Brush one of the three strips with melted butter, sprinkle with a little sugar and a few drops of Armagnac. Lay another strip on top and repeat. Lay the final strip on top and brush with butter. Your single sheet of phyllo is now a three-layer-thick strip. Lay it in the center of the ring mold so that it runs from the middle out, and up and over the edge of the ring, like the spoke of a wheel. Continue with the remaining strips, laying them in around the ring slightly overlapping so that there are no openings.
  • Spoon the prune and apple filling into the bottom of the mold. Fold the pastry strips up in over top, twisting somewhat as you go so that the top is a rustic landscape of papery peaks and valleys totally covering the top of the tart. Brush quite generously with butter and scatter over a scant handful of sugar. (You may have some butter and sugar left over once you're done. If you do, use them for something else. The same goes for the Armagnac, of which you will have a lot left: use it in fruit salad or let a piece of pound cake drink it up...or serve it in tiny glasses with dessert.)
  • Remove the springform ring, leaving the formed croustade on the baking sheet. Bake until the pastry is fully cooked and golden, about 40 minutes. Remove from the oven, slide onto rack and cool. Serve with ice cream on the side or all on its own.

APPLE AND PRUNE TART



Apple and Prune Tart image

Categories     Fruit     Dessert     Bake     Thanksgiving     Prune     Apple     Fall     Gourmet

Yield Makes 8 to 10 servings

Number Of Ingredients 19

For pastry dough
1 2/3 cups all-purpose flour
1 1/2 teaspoons sugar
3/4 teaspoon salt
1 1/4 sticks cold unsalted butter, cut into pieces
4 to 5 tablespoons ice water
For filling
1/3 cup water
2 tablespoons Calvados
1 cup packed pitted prunes (7 oz), halved
1 teaspoon cinnamon
Pinch of ground cloves
5 tablespoons all-purpose flour
3/4 cup sugar
2 pounds tart green apples (5)
1 1/2 tablespoons fresh lemon juice
1/2 cup walnut pieces, toasted
1 tablespoon whole milk
1 tablespoon sugar

Steps:

  • Make dough:
  • Pulse together flour, sugar, and salt in a food processor. Add butter and pulse until mixture resembles coarse meal. Sprinkle in 4 tablespoons ice water and pulse until pastry starts to hold together, adding remaining tablespoon ice water if needed. Turn dough out onto a very lightly floured surface and knead 4 or 5 times. Form dough into a disk and chill, wrapped in plastic wrap, 30 minutes.
  • Make filling:
  • Simmer water, Calvados, and prunes, uncovered, until most of liquid is absorbed, about 10 minutes. Remove from heat and cool.
  • Preheat oven to 400°F.
  • Stir together cinnamon, cloves, 2 tablespoons flour, and 1/2 cup sugar.
  • Peel and core apples and cut into 1/2-inch wedges. Halve wedges crosswise and toss with cinnamon mixture. Add lemon juice and toss to coat.
  • Finely grind walnuts with remaining 3 tablespoons flour and remaining 1/4 cup sugar in a food processor.
  • Assemble and bake tart:
  • Roll out dough on a lightly floured surface into a 14- by 18-inch oval. Roll dough loosely onto floured rolling pin and unroll onto a large buttered baking sheet. Spinkle walnut mixture over pastry, leaving a 2 1/2- to 3-inch border.
  • Stir stewed prunes into apple mixture and spoon over walnut mixture, evenly tucking prunes between apple pieces. Turn edge of dough over fruit to form pleats. Brush top of dough with milk and sprinkle with sugar.
  • Bake tart, loosely covered with foil, in middle of oven 30 minutes. Remove foil and bake until crust and fruit are golden and juices are bubbling, about 30 minutes more. Cool tart on baking sheet on a rack at least 20 minutes before serving.

APPLE PRUNE CARDAMOM CAKE



Apple Prune Cardamom Cake image

This prune apple cardamom cake by the chef Genevieve Gergis was inspired by sticky toffee pudding, a dish that her husband and business partner, the chef Ori Menashe, loves. It's on the menu at their restaurant Bavel in Los Angeles, where it's served hot from the oven with date toffee sauce and whipped cream. You can serve this cake version with your favorite toffee or caramel sauce and ice cream. It makes a lovely dessert after a Rosh Hashana supper or as part of a spread to break the Yom Kippur fast.

Provided by Joan Nathan

Categories     cakes, dessert

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 15

1 cup/170 grams lightly packed chopped prunes
1 cup plus 2 tablespoons/270 milliliters good apple cider
1 cup/170 grams grated apple (Pink Lady or other tart variety, peeled, grated and firmly packed)
7 tablespoons/100 grams unsalted butter, at room temperature, plus more for buttering the pan
1 cup plus 2 tablespoons/145 grams all-purpose flour
1/3 cup/40 grams einkorn flour (or use whole wheat pastry flour)
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon fine salt
2 1/2 teaspoons cardamom
1 teaspoon cinnamon
1/2 cup/92 grams packed muscovado sugar, or 1/2 cup/110 grams light brown sugar
1/2 teaspoon vanilla extract
2 large eggs
Whipped cream, crème fraîche or ice cream for serving (optional)

Steps:

  • Put the prunes in a medium bowl and pour in the apple cider. Let soak at room temperature for at least 1 hour or, if longer, refrigerate up to overnight.
  • In a small saucepan over medium-low heat, simmer the soaked prunes and cider for 15 to 20 minutes until the prunes are soft and mostly broken down. Set aside and let cool to room temperature, then stir in the grated apples.
  • Heat oven to 350 degrees and generously butter a 9-inch cake pan. In a large bowl, thoroughly whisk together the flours, baking powder, baking soda, salt, cardamom and cinnamon.
  • In a stand mixer, using the paddle attachment, cream the butter and sugar until light and fluffy, about 4 to 5 minutes. Scrape down the bowl, then add the vanilla extract and mix until combined. Scrape down the bowl once again, and add the eggs one at a time, scraping down in between each addition. Alternate adding half the prune mixture, then half the flour mixture, to the stand mixer bowl, starting with wet and ending with dry, scraping down between each addition. Take care not to overmix.
  • Bake for 30 to 35 minutes or until golden brown and a toothpick inserted in the middle comes out with moist crumbs and no wet batter. Let cool on a rack for 10 minutes, then invert onto a plate. Invert again onto a serving plate and serve warm with whipped cream, crème fraîche or ice cream, if you'd like.

Nutrition Facts : @context http, Calories 327, UnsaturatedFat 3 grams, Carbohydrate 56 grams, Fat 10 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 346 milligrams, Sugar 16 grams, TransFat 0 grams

APPLE-CRANBERRY TART



Apple-Cranberry Tart image

If you think spiralizers are just for making zucchini zoodles, you're in for a surprise. You can make thinly-sliced, half apple slices in no time using a spiralizer.

Provided by lutzflcat

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 1h23m

Yield 4

Number Of Ingredients 13

¼ cup dried cranberries
cooking spray
2 Granny Smith apples, peeled
1 teaspoon lemon juice
½ teaspoon vanilla extract
2 tablespoons white sugar
1 tablespoon cornstarch
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
1 (9 inch) prepared pie crust
1 egg white, beaten
1 tablespoon turbinado sugar, or to taste

Steps:

  • Place cranberries in a small bowl. Cover with boiling water. Let soak until plump, about 15 minutes. Drain.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet lightly with cooking spray.
  • Cut a deep vertical slice into both sides of each apple, being sure not to cut through to the core. Attach 1 apple to a spiralizer fitted with the straight-flat blade and cut into thin half-slices. Repeat with second apple.
  • Combine cranberries, apple slices, lemon juice, and vanilla extract in a bowl; toss to coat.
  • Mix white sugar, cornstarch, cinnamon, nutmeg, and salt together in a bowl. Stir into the apple mixture.
  • Roll pie crust out into a 10-inch round on a floured work surface. Transfer to the baking sheet.
  • Spoon apple mixture into the center of the crust, leaving a 2-inch border. Lift up edges of crust and fold around apple mixture. Brush edges with egg white. Sprinkle turbinado sugar all over tart.
  • Bake in the preheated oven until apples are tender and crust is golden brown, 38 to 40 minutes. Transfer to a serving plate and slice.

Nutrition Facts : Calories 332.9 calories, Carbohydrate 47 g, Fat 15.1 g, Fiber 3.6 g, Protein 3.9 g, SaturatedFat 3.8 g, Sodium 395.2 mg, Sugar 21.5 g

TOURTIERE (APPLE, PRUNE AND ARMAGNAC TART)



Tourtiere (Apple, prune and Armagnac tart) image

Provided by Patricia Wells

Categories     dessert, side dish

Time 2h15m

Number Of Ingredients 8

2 pounds Golden apples (about 7)
1 1/2 cups sugar
1/4 cup water
1/2 pound prunes, pitted and quartered (about 1 cup)
1/2 cup Armagnac or rum
1/2 pound phyllo dough pastry
1 tablespoon peanut oil (approximately)
2 tablespoons powdered sugar (optional)

Steps:

  • To prepare the tourtiere you will need a large, round, shallow baking pan; a 16-inch paella pan is perfect.
  • Peel the apples, quarter them and slice very thin. In a mediumsize saucepan combine the apples, 1/2 cup sugar and 1/4 cup water and cook over medium-high heat until quite dry, or for about 20 minutes. Set aside.
  • Meanwhile, combine the prunes and Armagnac and allow them to marinate while the apples cook.
  • Preheat the oven to 350 degrees.
  • Dampen a large cloth towel and drape it over the phyllo dough to prevent it from drying out.
  • Drain the prunes and combine them with the cooked apples. Reserve the Armagnac or rum.
  • Using a pastry brush, lightly oil the bottom and sides of the baking pan.
  • Place the tourtiere in the oven and bake for 30 minutes at 350 degrees, then reduce the oven temperature to 300 and cook an additional hour. Dust with powdered sugar. Serve either hot, at room temperature or gently reheated, cutting into pie-shaped wedges.
  • Spoon the apple-and-prune mixture in a single layer on top of the fourth sheet of dough, covering the bottom and sides of the pastry. Be sure to keep the unused phyllo dough covered as you continue to work.
  • Continue with the rest of the phyllo dough, layering sheet by sheet, covering each sheet with a sprinkling of sugar and a sprinkling of Armagnac, until you have used all the sugar, Armagnac and dough. Use about 10 sheets, or layers, in all.
  • Trim off any overlapping pastry from the edges so they are even and sprinkle the trimmings on top of the last layer of pastry.
  • Center one sheet of phyllo dough in the baking pan and sprinkle generously with sugar and Armagnac. Do this three more times until you have four sheets of phyllo.

Nutrition Facts : @context http, Calories 313, UnsaturatedFat 6 grams, Carbohydrate 55 grams, Fat 8 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 51 milligrams, Sugar 25 grams

APPLE-PRUNE CHUTNEY



Apple-Prune Chutney image

This is a chutney that combines tart apples, prunes, ginger and sweet onions for a spicy, but not too hot, blend.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 6 half-pint jars

Number Of Ingredients 9

1 large or 2 small Spanish onions (about 1 pound), cut into 1/4-inch-thick wedges
1/2 cup raisins
12 pitted prunes, cut lengthwise into strips
1 1/2 tablespoons finely chopped ginger
1 cup white vinegar
1/3 cup sugar
3/4 teaspoon ground cumin
3/4 teaspoon coarse salt
6 tart apples (2 1/2 pounds), peeled, cored, and cut into 1-inch cubes

Steps:

  • Place onion, raisins, prunes, ginger, vinegar, sugar, cumin, salt, and 2 cups water in a low-sided, 6-quart saucepan. Set over medium-high heat, and bring to a boil.
  • Reduce to heat to medium-low, and simmer, stirring occasionally, until most of the liquid has been absorbed, about 40 minutes.
  • Add the apples and 1 1/2 cups water. Cook, stirring frequently, until apples are soft and translucent and liquid has been absorbed, about 50 minutes. Remove pan from heat.
  • Transfer to a large bowl set over an ice bath to chill, and store in airtight container, refrigerated, up to 4 weeks.

PRUNE, APPLE AND CALVADOS TART



Prune, Apple and Calvados Tart image

This is from Good Housekeeping Complete Christmas. Its a great tart for Christmas as all the wonderful festive flavours are there but its a bit different to the usual mincemeat pies. My mum raves about it.

Provided by Lou van

Categories     Dessert

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 12

175 g plain white flour
225 g butter
125 g caster sugar
1 orange, juice and zest of, grated
1 egg yolk
225 g pitted no-soak prunes
1 apple (eating)
60 ml calvados
225 g ground almonds
2 eggs, beaten
25 g slivered almonds (or flaked)
125 g apricot jam

Steps:

  • Heat the oven to 190C / 375°F.
  • Process 125g diced chilled butter, 25g caster sugar and the grated orange rind in a food processor until it resembles breadcrumbs. Turn into a bowl.
  • Mix 30ml water and the egg yolk, blend into the mixtureand knead lightly to form a ball; wrap and chill for about 30 minutes.
  • Roughly chop the prunes, grate the apple and pour over the Calvados.
  • Melt the remaining butter and mix with the ground almonds, beaten eggs and remaining caster sugar.
  • Roll the pastry thinly and line 23 cm (9inch) round 4cm (11/4inch) deep, loose based, fluted flan tin. Bake blind until set.
  • Add the prunes and apple to the almond mixture and spoon into the flan case. Sprinkle with slivered almonds and bake for 30 minutes or until lightly browned.
  • Leave to cool for about 20 minutes.
  • Melt the jam with 15ml (1tbsp) orange juice, when bubbling, sieve, then brush over the top of the tart.
  • Serve warm or cold with Greek yogurt or creme fraiche.

Nutrition Facts : Calories 673.9, Fat 40.3, SaturatedFat 16.2, Cholesterol 127.4, Sodium 226.6, Carbohydrate 73.5, Fiber 7.9, Sugar 36.8, Protein 12

APPLE, APRICOT, AND PRUNE TART



Apple, Apricot, and Prune Tart image

Categories     Fruit     Dessert     Bake     Prune     Apple     Apricot     Fall     Gourmet

Yield Makes 12 servings

Number Of Ingredients 14

For pastry dough:
2 1/4 cups cake flour (not self-rising)
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, frozen
8 to 10 tablespoons ice water
For filling:
Pie weights or raw rice for weighting shell
5 Granny Smith apples (about 2 1/2 pounds)
1 cup dried apricots
1/2 cup plus 2 tablespoons sugar
1 cup water
1/2 cup pitted prunes
1/2 cup apricot jam
Accompaniment: crème fraîche or whipped cream

Steps:

  • Make pastry dough:
  • Into a chilled large metal bowl sift together flour and salt. Set a grater in bowl and using largest teardrop-shaped holes coarsely grate frozen butter into flour, gently lifting and tossing flour to coat butter. Chill mixture 20 minutes. Drizzle 8 tablespoons ice water evenly over mixture and gently stir with a fork until just incorporated. Test mixture by gently squeezing a small handful: When it has proper texture it should hold together without crumbling apart. If necessary, add more water, 1 tablespoon at a time, stirring until just incorporated, and test mixture again. (If you overwork or add too much water, pastry will be tough.)
  • Turn mixture out onto a lightly floured surface and with floured hands mound into 4 portions. With heel of hand smear each portion once in a forward motion to help distribute fat. Gather dough portions together and form it, rotating it on work surface, into a disk (dough will not be smooth). Chill dough, wrapped in plastic wrap, at least 2 hours, or until firm, and up to 2 days.
  • On floured surface with a floured rolling pin roll out dough 1/4 inch thick (about a 15-inch round). Fit dough into a 12 1/2- by 1-inch fluted round tart pan with a removable bottom and with a rolling pin roll over top of shell to trim pastry flush with rim. With a fork prick bottom of shell all over. Chill shell 30 minutes.
  • Preheat oven to 425° F.
  • Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven 20 minutes. Carefully remove weights or rice and foil and bake shell until golden, about 10 minutes more. Cool shell in pan on a rack.
  • Make filling
  • Peel, core, and chop 1 apple. In a saucepan cook chopped apple, apricots, 1/2 cup sugar, and water, covered, over moderately low heat, stirring occasionally, until fruit is tender, about 12 minutes. Cool mixture 20 minutes. In a food processor pulse mixture until smooth and transfer to a small bowl. Chop prunes and stir into purée. Peel remaining 4 apples and quarter. Core apples and cut lengthwise into 1/8-inch-thick slices.
  • Spoon apricot purée evenly into shell and smooth top. Decoratively arrange apple slices, overlapping them, over purée and sprinkle with remaining 2 tablespoons sugar.
  • Bake tart in middle of oven until apple slices are slightly browned and crust is golden brown, about 45 minutes. Cool tart slightly in pan on rack. In a small saucepan melt jam over low heat and pour through a fine sieve into a small bowl. Press hard on solids and discard. With a pastry brush, brush glaze evenly over tart.
  • Serve tart with crème fraîche or whipped cream.

COUNTRY APPLE PRUNE CAKE



Country Apple Prune Cake image

I live in an area where prunes are the main crop. And since my state is known for its apples, I feel this cake recipe really represents my region.

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 12-14 servings.

Number Of Ingredients 13

2 cups sugar
1-1/2 cups canola oil
3 large eggs
2 cups shredded peeled apples
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 cups pitted dried plums, chopped
1 package (12 ounces) pitted dried plums (prunes), chopped
1 cup chopped nuts
Confectioners' sugar

Steps:

  • In a large bowl, beat sugar, oil and eggs for 2 minutes at medium speed; blend in apples. Combine dry ingredients; gradually beat into egg mixture. Stir in plums and nuts. Spoon into a greased and floured 10-in. tube pan. , Bake at 325° for 1 hour and 20 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 15 minutes; invert onto wire rack to cool. , Just before serving, dust cake with confectioners' sugar.

Nutrition Facts : Calories 565 calories, Fat 30g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 366mg sodium, Carbohydrate 70g carbohydrate (39g sugars, Fiber 3g fiber), Protein 7g protein.

PRUNE TART



Prune Tart image

Puff pastry forms the base for an easy-to-prepare topping of prunes stewed in red wine. Serve with creme fraiche or whipped cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h5m

Number Of Ingredients 9

2 cups red wine
2/3 cup freshly squeezed orange juice
1/2 cup plus 2 tablespoons sugar
1 cinnamon stick
3 cups (1 pound) pitted prunes, halved
1 sheet frozen puff pastry, thawed
Finely grated zest of 1 orange
1 large egg
1 tablespoon heavy cream

Steps:

  • Preheat oven to 375 degrees. In a medium saucepan, bring wine, orange juice, 1/2 cup sugar, and cinnamon to a boil over high heat. Remove from heat; add prunes, and let steep 10 minutes. Use a slotted spoon to transfer prunes to a bowl. Return liquid to a boil; cook until slightly reduced and thickened, 10 to 12 minutes. Remove from heat.
  • Meanwhile, roll out puff pastry into a 12-by-18-inch rectangle. In a small bowl, combine remaining 2 tablespoons sugar and orange zest; sprinkle evenly over pastry. Arrange prunes in rows over pastry, leaving a 1-inch border on all sides. In a small bowl, whisk together egg and cream; brush mixture on edges of pastry.
  • Bake until crust is golden, about 20 minutes, rotating pan and brushing tart with reserved cooking liquid halfway through. Remove from oven; let cool slightly. Serve warm.

Tips:

  • To easily slice cold butter into thin pats, place it in the freezer for about 15 minutes before using.
  • When making the pastry dough, be sure to work quickly so that the butter doesn't get too warm and melt.
  • If the pastry dough is too dry, add a little bit of water, one tablespoon at a time, until it comes together.
  • If the pastry dough is too wet, add a little bit of flour, one tablespoon at a time, until it is no longer sticky.
  • When rolling out the pastry dough, be sure to use a lightly floured surface so that the dough doesn't stick.
  • If the pastry dough tears, simply patch it up with a small piece of dough.
  • When baking the tart, be sure to preheat the oven so that the tart cooks evenly.
  • Keep an eye on the tart while it is baking so that it doesn't overcook.
  • Let the tart cool for at least 15 minutes before serving.

Conclusion:

The apple and prune tart is a delicious and classic dessert that is perfect for any occasion. With its flaky pastry dough, sweet apples, and tart prunes, this tart is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this apple and prune tart a try. You won't be disappointed!

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