FRANGIPANE-PRUNE TART
Prunes, or dried plums, are a delicious, often underrated baking ingredient in the United States. In France, the fruit is used in sweet and savory recipes, including this one for a popular dessert filled with frangipane, or buttery almond cream, and plenty of plumped fruit, baked together until the filling turns a golden brown on top and the prunes are as sweet and tender as caramels. You could use a store-bought pie or tart shell, slightly parbaked before filling it up, or follow a recipe for an all-butter pie crust.
Provided by Tejal Rao
Categories pies and tarts, dessert
Time 1h
Yield 12 slices
Number Of Ingredients 11
Steps:
- Preheat the oven to 375. In a bowl, pour the hot tea over the halved prunes, and let the fruit rehydrate while you make the almond filling.
- Put almonds, sugar and salt in a food processor, and pulse just until ground (be careful not to overprocess, or the filling will become a hard paste). Add the butter, eggs, brandy and almond essence, if using, and pulse just until smooth.
- Drain prunes well, pressing out any excess liquid with your hands, and place in the tart shell, more or less in an even layer. Spoon on the almond mixture, smoothing it with the back of the spoon, then sprinkle over remaining sliced almonds. Bake for 25-30 minutes, or until the top is a nice golden brown. Dust with icing sugar, and let cool before serving.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 5 grams, Carbohydrate 38 grams, Fat 10 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 178 milligrams, Sugar 14 grams, TransFat 0 grams
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Arif Kin
[email protected]I would not recommend this recipe to others.
Balkumari Ghale
[email protected]Overall, I thought this tart was just okay. It wasn't bad, but it wasn't anything special either.
Aman mukhiya
[email protected]The tart was a bit too tart for my taste. I think I would have preferred it with less lemon juice in the frangipane filling.
Tproa Am de muyayu
[email protected]The tart crust was a bit too dry for my liking. I think I would have preferred a more flaky crust.
Jade Martinez
[email protected]This tart is a bit too sweet for my taste. I think I would have preferred it with less sugar in the frangipane filling.
gulf1 callsign
[email protected]I'm not a big fan of prunes, but I really enjoyed this tart. The frangipane filling is so good that it makes up for the prunes.
Javon Alder
[email protected]This tart is a great way to use up leftover prunes. I always have a few prunes left over after making prune juice, and this tart is a great way to use them up.
Itz nancy Diamond
[email protected]I love the combination of flavors in this tart. The prunes and frangipane filling complement each other perfectly.
Rokiy Khan
[email protected]This tart is a bit time-consuming to make, but it's worth the effort. The finished product is a beautiful and delicious dessert that is sure to impress your guests.
Sabita Karki
[email protected]I've made this tart several times now and it's always a crowd-pleaser. The frangipane filling is so rich and creamy, and the prunes add a lovely tartness.
pel Star
[email protected]This tart is so easy to make and it always turns out perfectly. I love that I can use fresh or dried prunes, depending on what I have on hand.
Philip Guzman
[email protected]I made this tart for my family and they all raved about it. The frangipane filling was especially delicious, and the prunes added a nice touch of sweetness and tartness. I will definitely be making this tart again.
Amyin Richard
[email protected]The tart was a hit at my dinner party! Everyone loved the unique flavor combination.
Raju Sunar
[email protected]This frangipane prune tart was a delightful treat! The combination of the sweet and tangy prunes with the creamy frangipane filling was perfect. The tart crust was flaky and golden brown, and the filling was smooth and flavorful. I highly recommend t