Prune and Almond Tart

Name: Prune and Almond Tart
Yield: Serves 8
Cuisine: United Kingdom
Ingredients: 275 g (10 oz) puff or shortcrust pastry crème fraîche, Jersey cream or ice cream, to serve; 450 g (1 lb) best prunes or ripefresh figs a little armagnac; 100 g (4 oz) ground almonds; 4 eggs; 100 g (4 oz) caster sugar; 50 g (2 oz) unsalted butter; 50 g (2 oz) plain flour

Preparation info

Serves
8

Difficulty
Easy

Appears in

Great British Chefs

By Kit Chapman

Published 1989

About

Ingredients

450 g (1 lb) best prunes or ripefresh figs a little armagnac

Europe
United Kingdom
Dessert
Vegetarian

Method

Soak the prunes in a little water and the armagnac overnight, then poach for 10 minutes. If using figs there is no need to soak them overnight. Allow to cool then halve and stone. Roll out the puff pastry thinly and line a 25 cm (10