Prune and Almond Tart

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Preparation info
  • Serves

    8

    • Difficulty

      Easy

Appears in

By Kit Chapman

Published 1989

  • About

Ingredients

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

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