Tarta de Ciruelas Pasas

Prune Tart

Preparation info
  • Serves


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • 1 lb. pitted prunes
  • 1 oz. plain flour
  • ½ lb.


Set aside 18 of the prunes. Finely chop the rest. Sift together the flour, sugar, salt and cinnamon. Stir in the cream. Add the chopped prunes and mix well. Turn into the unbaked pie shell. Decorate in a circle around the pie filling with the reserved whole prunes.

Bake in a 400°F (gas 6) oven for