Prune and Armagnac Tart

Name: Prune and Armagnac Tart
Cuisine: United Kingdom
Ingredients: 25 ml (1 fl oz) dark rum; 3 eggs; 225 g (8 oz) Agen or Californian prunes which have been macerated in armagnac for at least 48 hours; 100 g (4 oz) unsalted butter; 100 g (4 oz) icing sugar; 100 g (4 oz) ground almonds; 50 g (2 oz) plain flour; 350 g (12 oz) sweet shortcrust pastry; 300 ml (½ pt) (double) cream whipped with a little sugar and armagnac to taste from macerating the prunes

Preparation info

Difficulty
Easy

Appears in

Great British Chefs

By Kit Chapman

Published 1989

About

Ingredients

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

Europe
United Kingdom
Dessert
Vegetarian

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