Prune Tart with Armagnac

Name: Prune Tart with Armagnac (La tourte de pruneaux à l’Armagnac)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: For four people
Cuisine: French
Ingredients: 4 tablespoons vanilla sugar; 2 whole eggs; 4 tablespoons Armagnac; 3 tablespoons ground almonds; 30 g (1 oz) butter; 2 tablespoons orange-flower water; a little flour for dusting the pastry board; a little flour for dusting the pastry board; 250 g (8¾ oz) dried Agen or Californian prunes; 100 g (3½ oz) pâte sablée; 5 tablespoons whipping cream; 250 g (8¾ oz) dried Agen or Californian prunes

La tourte de pruneaux à l’Armagnac

Preparation info

For
four
people

Difficulty
Medium
Ready in
45 min

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

About

Ingredients

100 g (3½ oz) pâte sablée
250 g (

Europe
France
Mediterranean
Vegetarian
Pie

Method

Preheat the oven to 200°C/400°F/Mark 6. Sprinkle the pastry board and the pastry with flour and roll the pastry out into a disc 25 cm (10 in) across. Lift it on to the tart tin and carefully line the tin. Prick the sides and bottom of the pastry with a fork and