Sugar Glazed Prune Tartlets Food

PRUNE TART

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.

FRANGIPANE-PRUNE TART

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.

MASCARPONE AND PRUNE TARTLETS

Steps:

• Bring prunes and Armagnac just to a simmer in a 1-quart saucepan, then let stand, covered, 1 hour.
• Roll out dough into a 15-inch round (about 1/8 inch thick) on a lightly floured surface with a lightly floured rolling pin, lifting up dough occasionally and flouring surface as necessary to keep dough from sticking. Cut out 6 rounds with 5-inch cutter. Fit each round into a tartlet pan and trim edge. Chill tartlet shells 30 minutes.
• Put oven rack in middle position and preheat oven to 375°F.
• Drain prunes, reserving Armagnac in pan, and cut into roughly 1/4-inch pieces, then return to Armagnac. Let stand, stirring occasionally, until liquid is absorbed, about 10 minutes.
• Lightly prick bottoms of tartlet shells all over with a fork, then line with foil and fill with pie weights. Transfer to a baking sheet and bake until sides are set and edges are pale golden, about 20 minutes. Carefully remove foil and weights and bake shells until golden brown, 10 to 15 minutes more. Remove from oven and increase heat to 400°F.
• Meanwhile, stir together mascarpone, yolks, sugar, zest, vanilla, and salt.
• Spoon 1/4 cup mascarpone mixture into each warm tartlet shell, then divide prunes evenly among tartlets. Bake tartlets until custard is pale golden and slightly puffed, about 25 minutes. Transfer tartlets to a rack and cool 10 minutes, then remove from pans (if tartlets stick to pans, gently pry side of tartlets loose with tip of a paring knife) and cool completely, about 45 minutes.

PRUNE CAKE WITH GLAZE

Steps:

• Preheat oven to 350°. In a large bowl, combine first six ingredients. Add oil, eggs, buttermilk and vanilla; mix well. Fold in prunes and nuts. Pour into an ungreased 13x9-in. baking pan. Bake until toothpick comes out clean, 45 minutes. Meanwhile, combine all topping ingredients in a saucepan. bring to a boil and boil 2 minutes. Pour over hot cake. Leave in pan to cool.

FRESH FRUIT TARTLETS

Steps:

• Line tartlet tins with the pastry (use boat-shaped tins if you have them). Bake blind in a preheated oven at 375 degrees for 10 minutes. When cold, brush the inside of the tartlet cases with the melted chocolate and leave to harden.
• Mix together the cream cheese and double cream until very smooth, then add the sugar and vanilla essence. Fill the tartlet cases with the cream mixture and arrange the fruit on top. Brush with the apricot or red currant glaze, depending on the fruit used, and leave to set.
• Sift the flour and salt together and rub in the butter and lard until the mixture resembles bread crumbs. Add the cheese, if using, and bind with a little cold water. Chill for 30 minutes and then roll out and use as above.

SUGAR-GLAZED PRUNE TARTLETS

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 CUSTARD TART

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.

PRUNE AND NUT TART

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.

SUGAR-GLAZED APPLE TART RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• For the dough, put the flour, butter, oil, sugar, and salt in a food processor and process for about 10 seconds.
• Add the Tablespoon of ice water and process for another five or six seconds.
• Remove from the bowl and form into a flat dough. Wrap the dough with plastic wrap and then refrigerate for 20-30 minutes.
• Lightly flour a work surface and roll the ball of dough into a thin layer, around ¼ inch (6 ⅓ mm) thick.
• Using a round cutter, or use a round bowl or lid as a guide and cut out into a nice round circle. Carefully transfer the dough to a large cookie sheet lined with a nonstick baking mat.
• Arrange the apple slices, alternating them nicely on top of the dough. Sprinkle the apple with sugar and put butter cubes on top.
• Bake for 30 to 35 minutes, until the fruit is soft and the dough nicely browned.
• Some of the juice from the fruit will have leaked out onto the cookie sheet. Before it hardens and makes the disks stick to the sheet, lift the tart with a broad spatula and transfer them to a cooling rack or platter.
• Serve lukewarm or at room temperature with ice cream (optional).
• Enjoy!

TARTE AUX PRUNEAUX (PRUNE TART --GASCOGNY)

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.