Advertisement
Prune and Almond Tart
Preparation info
- Serves
8
- Difficulty
Easy
Appears in
By Kit Chapman
Published 1989
Ingredients
450 g 1 lb a little
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
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
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title