PLUM TART
Provided by Ina Garten
Categories dessert
Time 1h5m
Yield 1 (9 1/2-inch) tart
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Combine the flour, walnuts, and sugar in a large bowl. Add the butter and the egg yolk. Mix, either by hand or with an electric mixer, until crumbly.
- Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a 9 1/2-inch springform or tart pan. Arrange the plums in the pan, skin side down, to form a flower pattern; begin at the outside and work your way in.
- Sprinkle the rest of the crumb mixture evenly over the plums. Bake the tart for 40 to 50 minutes, or until it's lightly browned and the plum juices are bubbling. Remove from the oven and cool for 10 minutes. Remove from the pan and transfer the tart to a flat plate. Serve warm or at room temperature.
PRUNE OATMEAL BARS
Except for special occasions I like to try to serve my family healthy food, including desserts. This one is delicious and actually has some very good nutritional value.
Provided by Geema
Categories Bar Cookie
Time 55m
Yield 12 bars
Number Of Ingredients 9
Steps:
- Combine the prunes, sugar, lemon rind and lemon juice in a small pt.
- Cook, stirring over low heat until thick.
- Cool completely.
- blend remaining ingredients until crumbly.
- Pack half the oat mixture firmly into the bottom of a greased 8 inch square pan.
- Spread with prunes and then top with remaining oat mixture.
- Pat lightly into the pan.
- Bake at 350 for 35 minutes.
- Let cool before cutting.
PINE NUT AND HONEY TART
Provided by Jamie Oliver
Categories dessert
Time 1h7m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- You can make the pastry by hand or in the food processor. Cream together the butter, sugar, and salt and then rub or pulse in the flour and egg yolks. When the mixture has come together, looking like coarse breadcrumbs, add the milk or water. Gently pat together to form a small ball of dough. Wrap and let rest for an hour.
- Carefully cut thin slices of the pastry (or you can roll out if you prefer) and place in and around the bottom and sides of a 12-inch (30-centimeter) tart pan. Push the pastry together and level out and tidy up the sides. Cover and let to rest in the freezer for about 1 hour.
- Pre-heat oven to 350 degrees F (180 degrees C), and bake the pastry for around 15minutes until lightly golden. Reduce the oven temperature to 325 degrees F (170 degrees C).
- While the pastry is in the oven, toast the pine nuts under the grill.
- Using a spatula, or a food processor, whip the butter and sugar until light and fluffy.
- Stir in your pine nuts, add the eggs 1 at a time, and then fold in the honey, flour, thyme, orange zest, and salt. Spoon into the tart shell and bake for 30 to 35 minutes.
- Add a few uncooked pine nuts to the top of the mixture for decoration.
- Serve with caramelized figs (grilled with a little sugar), creme fraiche and a little lemon thyme.
- Serving suggestions: carmelized figs and creme fraiche.
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
FINNISH PRUNE TARTS
One of my favorite Christmas treats, and very popular with the Finnish community with coffee. I know,you're thinking prunes..ewww...but they are very good. (the bake time does not include the overnight dough chill time).
Provided by LiisaN
Categories Tarts
Time 55m
Yield 24 tarts
Number Of Ingredients 8
Steps:
- Blend dough ingredients with pastry blender.
- Add milk to soften as needed.
- Should make into 4 small or 2 large balls.
- Cover and chill dough overnight.
- Cook the prunes in water until soft.
- Drain.
- Press prunes through wire strainer or pureed in blender.
- Add the sugar and mix well.
- Roll out dough into large square in order to cut into 3 inch square Place a mound of filling in the center.
- Split each corner from the top to within 1/2 inch of the center.
- Fold one half of each corner to the center-- to form a star or pinwheel.
- Place on ungreased baking sheet- you may sprinkle croase grain sugar over tart.
- Let stand 10 minutes before baking.
- Bake in hot oven 400*F for 7 to 10 minutes- until light golden brown (they should be realitively pale).
- Remove and cool on rack.
Nutrition Facts : Calories 152.4, Fat 8.4, SaturatedFat 5.1, Cholesterol 22.4, Sodium 203.9, Carbohydrate 16.6, Fiber 0.4, Sugar 4.5, Protein 2.9
PRUNE & CHOCOLATE TORTE
A dinner party favourite
Provided by Good Food team
Categories Dessert, Treat
Time 1h5m
Number Of Ingredients 10
Steps:
- Put the prunes and brandy in a small bowl and leave to steep for about 30 minutes until most of the brandy has been absorbed.
- Preheat the oven to 190C/Gas 5/fan oven 170C. Grease a 23cm/9in loose-bottomed cake tin or springform tin. Put the cocoa, chocolate, butter and 140g/5oz of the sugar in a pan, add 100ml/31⁄2fl oz hot water and gently heat until the mixture is smooth. Leave to cool slightly.
- Whisk the egg whites to soft peaks, then gradually whisk in the remaining sugar. Sift the flour and cinnamon over and gently fold in with a metal spoon, until almost combined. Add the chocolate mix and fold in until evenly combined.
- Pour the mixture into the tin and arrange the prunes over the top (they will sink into the sponge during baking). Sprinkle over any remaining brandy and bake for about 30 minutes until just firm. Serve with cream or crème fraîche.
Nutrition Facts : Calories 311 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 31 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.18 milligram of sodium
PRUNE TART
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
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.
SUGAR-GLAZED PRUNE TARTLETS
Categories Dessert Bake Christmas Quick & Easy Prune Winter Phyllo/Puff Pastry Dough Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 9 small pastries
Number Of Ingredients 6
Steps:
- Put oven rack in upper third of oven and preheat oven to 425°F. Butter a baking sheet.
- Unfold pastry sheet and cut into 9 (3-inch) squares, then arrange squares on baking sheet. Lightly brush squares with some of egg white. Toss prunes in remaining egg white. Arrange 3 prunes in center of each square, letting excess egg drip off and leaving about a 1/2-inch border around edge. Stir together sugar and cinnamon and sprinkle over tartlets.
- Bake until pastry is puffed and golden brown, 10 to 15 minutes. Transfer tartlets to a rack and cool to warm, about 10 minutes.
PRUNE AND ALMOND TART
Until my move to France, I really didn't feel one way or the other about prunes. But as I've traveled the country, I've discovered the wonders of this rich dried fruit. Something happens to the prunes in this tart as they bake, turning them into almost a sweet, compact candy. Be sure to make a good, strong tea (I used about one tablespoon of loose Earl Grey tea leaves to the two cups of water) for soaking the prunes.
Provided by Patricia Wells
Categories dessert
Time 1h45m
Yield Eight servings
Number Of Ingredients 9
Steps:
- At least one hour before preparing the tart, pour the hot tea over the prunes and set aside to marinate.
- Preheat the oven to 375 degrees.
- Prepare the cream filling. In a spice grinder or the bowl of a food processor, grind the almonds to a fine powder. Thoroughly blend the almonds with the egg, sugar, brandy and cream. The mixture should be very smooth.
- Thoroughly drain the prunes, discarding the soaking liquid. Carefully arrange the prunes in the cooled, prebaked tart shell. This will seem like a lot of prunes, and you may have to arrange them in two layers. Pour the cream filling over the prunes and place the tart in the center of the oven.
- Bake until the cream filling has set and the tart shell is nicely browned, about 45 minutes. Remove from the oven and sprinkle with confectioners' sugar.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 10 grams, Carbohydrate 69 grams, Fat 17 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 6 grams, Sodium 124 milligrams, Sugar 10 grams, TransFat 0 grams
PRUNE AND NUT TART
Make and share this Prune and Nut Tart recipe from Food.com.
Provided by MarieRynr
Categories Tarts
Time 3h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- If you want to make the pastry by hand, beat the butter until it is smooth then mix in the icing sugar, one of the eggs and then add the flour.
- Or, put all the pastry ingredients (again 1 egg only) in the food processor with 2 tsp water and process just until they form a dough.
- Wrap the pastry in cling film and put in the fridge for half an hour or so to firm up.
- (you can freeze pastry now for up to a month) You need to bake the pastry case blind before you add the filling.
- The best and easierst way to roll the pastry is between 2 floured pieces of cling film.
- LIne a loose bottomed 23cm tart tin with the pastry, then line this with a piece of greaseproof paper.
- Put your baking beans on the paper and then put the pastry case in the freezer.
- Preheat the oven to 190*C (375*F).
- when the pastry case is rock solid, put it into the oven on a baking sheet.
- After 15 minutes, lift out the paper and beans very carefully and glaze the inside with your second egg, beaten first.
- (this makes sure you have no leaks later) Put back in the ove and bake for a further 5 minutes.
- For the filling, melt the butter and leave to cool a little.
- While this is happening, beat the eggs, stir in the sugar and cooled butter.
- Scatter half the almonds in the base of the tart, then spread the prunes around.
- Pour the filling over evenly.
- Scatter the rest of the almonds over the top and bake for 20 to 30 minutes until firm.
- Take it out, dust with some icing sugar and serve hot, cold or warm with creme fraiche or cream.
Nutrition Facts : Calories 550.5, Fat 30.9, SaturatedFat 14.4, Cholesterol 192.9, Sodium 130.1, Carbohydrate 62, Fiber 3.8, Sugar 37.2, Protein 10.2
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