Label
All
0
Clear all filters

Prune and Armagnac Tart

Rate this recipe

banner
Preparation info
    • Difficulty

      Easy

Appears in

By Kit Chapman

Published 1989

  • About

Ingredients

  • 350 g (12 oz) sweet shortcrust pastry
  • 225 g (8

Method

To make the filling, beat the butter until soft. Mix the sugar and almonds together well, then work into the butter. Work in the flour. Add the eggs one by one, beating until light. Finally, add the rum.

Preheat the oven to 180°C/350°F/Gas Mark 4.

Roll out the pastry as

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title