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.
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
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.
ITALIAN PLUM TART
Steps:
- Preheat the oven to 350 degrees. Butter and flour a 9-inch springform pan and place it on a sheet pan. Place the plums, tapioca, creme de cassis, and 3/4 cup of the sugar in a mixing bowl and stir to combine. Allow to sit for 15 minutes. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and remaining 1 cup of sugar on medium speed until light and fluffy. In a small bowl, combine the flour, cinnamon, salt, and baking powder. With the mixer on low, gradually add the dry ingredients to the butter mixture until it forms small, dry crumbs. Add 1 tablespoon of cold water and continue to beat for about 30 seconds, until the mixture forms large, moist crumbs. Set aside 3/4 cup of the crumb mixture and pour the rest into the springform pan. With floured hands, lightly pat the dough evenly in the bottom of the pan and 1 inch up the sides. Arrange the plums in concentric circles on the crust. Sprinkle the remaining crumb mixture evenly on top. Bake for 1 hour, until the fruit is bubbling and the crust is golden. Cool for 15 minutes, then remove the sides of the pan and serve warm or at room temperature.
TARTE AUX PRUNEAUX (PRUNE TART --GASCOGNY)
Make and share this Tarte Aux Pruneaux (Prune Tart --Gascogny) recipe from Food.com.
Provided by Chef Kate
Categories Dessert
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- To make the crust.
- In a mixing bowl, combine the flour and salt.
- Cut in the butter, mixing with your finger tips or a pastry cutter until mixture resembles coarse meal.
- Add the water, drops at a time, until dough forms--add no more water than absolutely necessary.
- On a lightly floured surface, roll out the dough into a disc to fit at ten or ten and a half inch tart mold.
- Lay the dough over the mold and gently press it into place on the bottom and sides.
- Remove any excess dough and refrigerate the tart mold for at least one hour.
- To make the Filling:.
- Place the prunes in a bowl and cover with hot water; add the lemon juice and allow prunes to stand for about half an hour or until plumped.
- Drain and set aside.
- Preheat oven to 400°F.
- In a large mixing bowl, combine butter and sugar and beat until light and fluffy -- do not under-beat.
- Add the eggs one at a time, beating continuously.
- Fold in the flour and the ground almonds and mix gently but well.
- Pour this mixture into the prepared tart mold, smooth the top with a spatula, and arrange the prunes on top.
- Bake for 30 to 35 minutes or until the surface turns golden brown.
- Remove from over and pour the Armagnac over the tart.
- Cool for a few minutes, then brush the top with the warm apricot preserves to glaze.
- Serve at room temperature.
- Note: If the edges of your tart brown too quickly place a ring of foil over the crust.
Nutrition Facts : Calories 779.8, Fat 46, SaturatedFat 23.3, Cholesterol 170.9, Sodium 111.2, Carbohydrate 89, Fiber 7.4, Sugar 45.1, Protein 10.8
PRUNE TART | DESSERT RECIPE IDEAS
Learn to make this rich and deliciously spiced pudding on HOUSE - design, food and travel by House & Garden
Provided by Regula Ysewijn
Yield Serves 6
Number Of Ingredients 14
Steps:
- If the prunes have stones, remove them and try to remove some of the kernels using a nutcracker. The stones are hard to crack so never mind if you can't get them out. Soak the prunes in water overnight with the lemon juice, cinnamon and rosemary.
- Strain the prunes and reserve 250 ml (9 fl oz/1 cup) of the soaking water. In a medium saucepan, bring the prunes and reserved water to a simmer over low heat with the brown sugar. Simmer for about 30-45 minutes or until the liquid has reduced and is as thick as jam.
- Allow the prunes to cool, then purée them in a blender or food processor. If the purée is too runny at this point, you can put it back in the saucepan over low heat to reduce it a bit further. If you do this, let it cool again before further use. It will become more solid when it has cooled. The consistency should be very thick, not runny; when stirring through the prunes, the base of the saucepan should be visible.
- Preheat the oven to 160°C (315°F).
- While the prune purée cools completely, make the shortcrust pastry case as instructed. If you plan to make a lid, cut the dough in half and return the second half to the fridge until ready to make the lid.
- Pat the pastry down on a lightly floured work surface using a rolling pin and then start rolling. If the pastry cracks, knead it a bit to make it more elastic, then shape it into a ball and roll out to about 2 mm (1/16 inch) thickness.
- Gently turn the pastry over the tart tin or pie plate and allow it to sink in. Trim off the excess pastry.
- If you are not using a pastry lid or lattice top, you may blind bake the pastry for 25 minutes, and then fill it with the prunes.
- When ready to fill, spread the prune purée into the pastry casing and then egg wash the rim to attach the lid, if you are making one.
- Roll out the remaining pastry and cut a round the same size as the pie plate or tart tin. With the pastry laid on baking paper, you can cut out fancy shapes or make ribbons for a lattice top if you prefer.
- Carefully, yet swiftly, lift the pastry lid off the baking paper, laying it over the tart. Trim off any excess pastry when needed, then crimp the edges either with your fingers, or with a pastry jigger or stamp.
- Bake the tart in the middle of the oven for 40-50 minutes or until nicely golden brown. If you have not added a lid, bake it for 20-25 minutes only. Let the tart cool completely before serving.
- Soak the saffron in the water so it can give off its colour. Cut the butter into small pieces.
- Put the flour into a food processor and add the butter, sugar and salt. Pulse for 8 seconds until the mixture looks like breadcrumbs. To mix by hand, simply use a blunt knife, cutting the knife through the butter and flour to work them together.
- Add the saffron water and egg yolk and pulse until you get big lumps, then turn the pastry onto a lightly floured work surface and knead briefly until smooth.
- Wrap the pastry in plastic wrap and refrigerate for at least 30 minutes or until you are ready to use it.
- Turn the dough out onto a lightly floured work surface and knead and press the dough into a flat disc, then roll it out to a circle larger than the base of the tart tin.
- Place the pastry over the tart tin and let it sink in, pushing it nicely into the corners, then cut off the excess pastry and prick the pastry with a fork, making sure you don't pierce through it.
- To blind bake, preheat the oven to 180°C (350°F). Line the pastry with baking paper and weigh it down with baking beads, rice or dried beans. Bake for 25 minutes, remove the weights, then fill and bake at the required temperature.
PRUNE AND ARMAGNAC TART
Armagnac is a special-occasion tipple, so it's perfect at Christmas. Try it in this sensational dessert.
Provided by James Martin
Categories Desserts
Yield Serves 8-10
Number Of Ingredients 14
Steps:
- Grease a 23cm/9in loose-bottomed, deep-sided tart tin with butter and dust with flour.
- For the pastry, sift the flour and icing sugar into a bowl, then rub in the butter with your fingertips until the mixture resembles breadcrumbs.
- Make a well in the centre of the mixture. Crack in the eggs and stir using your fingertips until the mixture comes together as a sticky dough.
- Turn out the dough onto a lightly floured work surface and knead lightly until smooth. Flatten to a thickness of 1cm/½in using the palms of your hands, then cover with cling film and chill in the fridge for at least 30 minutes.
- Meanwhile, for the filling, add all of the prunes, 150ml/5fl oz of the Armagnac, 100g/3½oz of the caster sugar, and 100ml/3½fl oz of water to a saucepan. Bring the mixture to the boil, then turn off the heat and set aside for 5-10 minutes, or until the prunes have absorbed the liquid and plumped up and softened.
- Roll out the pastry onto a lightly floured surface to a thickness of 3mm.
- Carefully line the prepared tart tin with the pastry, pressing it into the edges of the tin. Take care not to stretch or break the pastry.
- Blend half of the soaked prunes with 3 tablespoons of the soaking liquid in a food processor until smooth and puréed. Spread this mixture over the base of the pastry case.
- Preheat the oven to 190C/170C Fan/Gas 5.
- For the filling, beat the butter and the remaining caster sugar until pale and fluffy. Add the eggs and egg yolk, one at a time, beating well after each addition, until they have all been fully incorporated into the mixture. Fold in the flour and ground almonds carefully with the last of the Armagnac.
- Spoon the mixture into the pastry case and smooth the top. Decorate the top of the filling with the remaining soaked prunes and the blanched whole almonds (reserve the remaining soaking liquid).
- Bake the tart for 25-35 minutes, or until the filling is golden brown, puffed up slightly and darker brown around the edges.
- Just before serving, heat the remaining soaking liquid in a small pan. Bring to the boil, then reduce and simmer for 5-10 minutes, or until sticky and syrupy.
- When the tart comes out of the oven, trim the excess pastry from the edges to give a clean edge and brush the top with the Armagnac syrup.
- Whisk the double cream in a bowl until soft peaks form when the whisk is removed. Gently whisk in the remaining Armagnac. Dust the tart with icing sugar.
- Serve the tart hot or warm with the Armagnac cream.
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 & NUT TART
A tasty tart bursting with flavour, a real treat - the pastry can be mixed in minutes
Provided by Good Food team
Categories Dessert, Dinner
Time 3h
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 the pastry now for up to a month.)
- You need to bake the pastry case blind before adding the filling. The best and easiest 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 then put the pastry case in the freezer.
- Preheat the oven to 190C/gas 5/fan 170C.When the pastry case is rock solid (after about 1⁄2-1 hour), put it in 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 oven for a further 5 minutes.
- For the filling, melt the butter and leave it to cool a little.While this is happening, beat the eggs, then 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 20-30 minutes until firm. Take it out, dust over some icing sugar and serve hot, cold or warm with crème fraîche or cream.
Nutrition Facts : Calories 526 calories, Fat 30 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 29 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.41 milligram of sodium
APPLE AND PRUNE TART
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.
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
APPLE, APRICOT, AND PRUNE TART
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.
More about "prune tart food"
PRUNE CUSTARD TART RECIPE - GABRIEL KREUTHER | FOOD & WINE
From foodandwine.com
Servings 1Total Time 4 hrs
- . In a medium saucepan, combine the tap water with 1/4 cup of the granulated sugar and bring to a boil. Off the heat, add the prunes and let stand until plumped, at least 4 hours or overnight. Drain the prunes, pressing out the liquid. Finely chop the prunes.
- In a food processor, pulse the flour and salt with 1 tablespoon of the granulated sugar. Add the butter and pulse just until it is the size of peas. Lift the lid, sprinkle on the ice water and pulse just until the pastry is evenly moistened. Turn the pastry out onto a work surface and gather it into a ball. Flatten the pastry into a disk, wrap it in plastic and refrigerate for at least 30 minutes, or until firm.
- Preheat the oven to 375°. On a lightly floured surface, roll out the pastry to a 13-inch round. Transfer the pastry to an 11-inch fluted tart pan with a removable bottom. Trim the overhang and refrigerate until chilled, about 20 minutes.
- Line the pastry with foil and fill it with pie weights or dried beans. Bake in the lower third of the oven for about 40 minutes, until the crust is set. Remove the foil and weights and bake for about 15 minutes longer, just until the crust is golden and cooked through. Transfer to a rack to cool. Reduce the oven temperature to 325°.
JOULUTORTTU – FINNISH PRUNE TARTS – FINDING FEASTS
From findingfeasts.com.au
4.5/5 (2)Category DessertCuisine FinnishTotal Time 1 hr 20 mins
CHOCOLATE AND PRUNE TART RECIPE - BBC FOOD
From bbc.co.uk
Category Cakes And Baking
- For the filling, put the prunes, brandy and vanilla in a bowl. Pour on the boiling water and leave to soak for several hours or overnight.
- To make the pastry, sift the flour, icing sugar and cocoa together. Add the diced butter and rub it in lightly with your fingertips until the mixture looks like fine breadcrumbs.
- Mix the egg yolk with the lemon juice and water. Use a table knife to work the liquid into the flour. Add a splash more water if you need to. When the dough begins to stick together, use your hands to gently knead it into a ball.
- Roll out the pastry on a lightly floured surface large enough to line a 23cm/9in loose-based tart tin, 3.5cm/1½in deep, leaving excess pastry hanging over the edge.
- Bake blind for 15 minutes, then remove the parchment and baking beans and return to the oven for about eight minutes, or until the pastry looks dry.
- Use a small, sharp knife to trim away the excess pastry from the edge. Use a tiny bit of the reserved raw pastry to patch any cracks or holes if necessary.
- For the filling, put the chocolate and cream in a basin over a pan of simmering water, without letting the basin touch the water. Leave it until the chocolate has just melted, stirring from time to time.
- Pour the chocolate and prune mixture into the tart case. Bake for 20–25 minutes, or until almost set, with a bit of wobble still in the centre. Leave in the tin to cool completely.
PRUNE AND ALMOND TART | DESSERT RECIPES RECIPE | HOUSE ...
From houseandgarden.co.uk
Servings 6Published 2016-04-21
- For the pastry, put the flour and butter into a food processor and whizz until the mixture resembles breadcrumbs. Add the sugar, vanilla and egg yolk and whizz again.
- Roll the pastry out on a lightly floured surface, then use it to line a 24cm tart tin. Put in the freezer for 15 minutes or the fridge for 45 minutes to firm up.
- For the filling, put the prunes into a small saucepan and cover with the brandy. Set over a low heat and warm without bringing to the boil. Remove from the heat and leave the prunes to soak in the alcohol for about 45 minutes.
- Beat the eggs, then whisk in the vanilla extract, almonds, butter, sugar and cream. Add 3 tablespoons of the Armagnac soaking liquid. Lift the prunes out of the soaking liquid, shaking off any excess, and place in the tart case in 2 concentric circles.
- Heat the oven to 180˚C/mark 4. Bake the tart for 30 minutes. The top should be puffed up and golden. Remove from the oven and leave to cool a little - it's nice warm.
- Before serving sift some icing sugar over the top. Serve with crème fraiche. Topics All our favourite winter comfort food Dessert Recipes Sweet and savoury quiches & tarts 50 of the best afternoon tea recipes Desserts and Cakes Recipes.
APPLE AND PRUNE TARTS • A FAMILY LIFESTYLE & FOOD BLOG
From juliehoagwriter.com
Cuisine FinnishCategory Breakfast or Snack, Christmas TreatServings 20Total Time 4 hrs 7 mins
- Whip the cream with an electric mixer until stiff peaks form (if you whip too long it will separate and you will have made butter, check out my blog post on making homemade butter).
- Gently stir in the dry ingredients into the cream. Mix with a mixer until blended, or hand stir. Stir in the butter (soft). Chill in the fridge for several hours.
- Set the dough out to soften a bit so it can be rolled out with a rolling pin. Roll out a thin layer of dough over a lightly floured surface. Make sure there is a layer of flour under dough each time you roll it out to prevent the dough from sticking.
FRENCH PRUNE PLUM TART - FRANCOISE'S KITCHEN
From francoisekitchen.com
5/5 (3)Category DessertCuisine FrenchTotal Time 55 mins
- Unroll the pie crust and precisely fit it in a tart pan (9-inches). Poke the dough all over with a fork. Then put the pie in the fridge.
- Wash the prune plums and dry them well. With a sharp knife cut the prune plum in half, pit them, and if they are too big, split them again in half lengthwise. Set aside.
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PRUNE AND PORT TART - FOOD TO LOVE
From foodtolove.co.nz
TERT DI PREIMU | TRADITIONAL TART FROM ARUBA, NETHERLANDS
From tasteatlas.com
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