PRUNE CUSTARD TART
Provided by Patricia Wells
Categories dessert
Time 1h
Yield Eight to 10 servings
Number Of Ingredients 8
Steps:
- Two days before preparing the flan, toss the prunes with Armagnac or Cognac, cover securely and set aside to marinate. (If time is limited, you can skip the marinade and simply toss the prunes with the spirits, although the two-day marinade will offer a richer, more flavorful dessert.)
- Preheat the oven to 375 degrees.
- Butter and flour a 10 1/2-inch straight-sided ceramic baking dish.
- Add one tablespoon of sugar to the marinated prunes and toss. Place them on the bottom of the prepared baking dish, forming a single, tight layer that thoroughly covers the bottom of the dish.
- Place the eggs and three tablespoons of sugar in a large bowl and, using a whisk or electric mixer, beat until well blended. Add the flour and mix well. Add the milk and mix well. Pour the batter into the prepared baking dish and bake until bubbly and brown, about 45 minutes.
- Sprinkle with the remaining tablespoon of sugar and allow to cool. Serve at room temperature. This is just as delicious the next day.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 2 grams, Carbohydrate 51 grams, Fat 4 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 45 milligrams, Sugar 9 grams, TransFat 0 grams
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Joseph Adjei
[email protected]I don't recommend this recipe. It's too complicated and the end result isn't worth the effort.
Archana Banjara
[email protected]This tart was a bit disappointing. The flavor was bland and the texture was dry.
Parindya Sammani
[email protected]The tart crust was too hard. I think I rolled it out too thin.
besnik mullalli
[email protected]The custard filling didn't set properly. I think I overcooked it.
Quenton Toler
[email protected]This tart is a bit too sweet for my taste. I think I'll use less sugar next time.
J_salgado Salgado
[email protected]I'm allergic to nuts, so I substituted almond flour for the all-purpose flour in the tart crust. It turned out great!
kenneth smtih
[email protected]This tart is perfect for a summer party. It's light and refreshing, and it's not too heavy.
sagor ali
[email protected]I love the way this tart looks. It's so elegant and sophisticated.
Nabina Gole
[email protected]I'm not a baker, but I was able to make this tart without any problems. The instructions are clear and easy to follow.
Nadeem Khan (Blouch)
[email protected]This tart is a bit pricey to make, but it's worth it. The ingredients are all high-quality, and the end result is a delicious and beautiful tart.
Rizler Masilva
[email protected]I made this tart for my family last week, and they all loved it. Even my kids, who are picky eaters, ate seconds.
Soliman Adra
[email protected]This tart is perfect for a special occasion. It's beautiful and delicious, and it's sure to impress your guests.
Abdull Kahar
[email protected]I love the unique flavor of this tart. The prunes add a nice sweetness and tartness to the custard filling.
Craig Tolmie
[email protected]This is my new favorite tart recipe! The prune custard filling is so smooth and creamy, and the tart crust is the perfect balance of flaky and crispy.
Sally Santillan
[email protected]This tart was easy to make and turned out great! I used a pre-made tart crust to save time, and it still tasted delicious.
Amber Zimmerman
[email protected]I'm not a huge fan of prunes, but I thought I'd give this tart a try anyway. I was pleasantly surprised! The prunes were not overpowering, and the custard filling was very creamy and flavorful.
Boy dance Boy
[email protected]This tart was a bit more work than I expected, but it was worth it. The end result was a beautiful and delicious tart that was perfect for a special occasion.
Nicholas Morse
[email protected]I made this tart for a dinner party last weekend, and it was a huge hit! Everyone loved the unique flavor of the prunes, and the tart crust was so delicious. I will definitely be making this again.
Alicia Gomez
[email protected]This prune custard tart was a delightful treat! The combination of sweet prunes and creamy custard filling was perfect, and the tart crust was flaky and golden brown. I followed the recipe exactly, and it turned out beautifully.