Prune and Armagnac Tart

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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