La Tarte aux Pruneaux

Prune tart

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

According to La Mazille, in his illuminating book La Bonne Cuisine du Périgord, other fruit such as plums, cherry plums, grapes or a mixture of several often replace the cherries in the Périgord, though this is not so traditional. And in fact in the Périgord when other fruit is used, the dish is more often known as une flaugnarde.

In autumn and winter what is really very traditional all over the South-West is the tarte aux pruneaux. The windows of the boulang