Name: Pear and Prune Tart
Yield: serves 6-8
Ingredients: ½ teaspoon salt; 5 tablespoons tart but unassertive fruit jelly (red or white currant, or rowan-berry are good by themselves; or stir a couple of teaspoons of lemon juice into quince, guava or similar); 3 large ripe, but still firm, dessert pears (eg Williams); 6 large pre-soaked prunes (or the sort that don’t need pre-soaking); 2 level tablespoons flour; 3½ oz ground almonds; 2 teaspoons vieille prune eau de vie; 6½ oz plain flour; 3½ oz unsalted butter; 2-2½ tablespoons cold water; 1 egg yolk – beaten; 3½ oz unsalted butter – softened; 1 egg and 1 extra yolk – beaten together; 3½ oz caster sugar

Preparation info

serves
6-8

Difficulty
Medium

Appears in

The Independent Cook

By Jeremy Round

Published 1988

About

For years, my favourite sweet course. The frangipane, flavoured with alcohol, is a soft, scented layer to take the whole flan into another class. Calvados is good for apples, kirsch for plums and peaches, Poire William eau de vie for pears, but, of them all, nothing perfumes a frangipane like vielle prunes eau de vie. Another beauty is the simplicity of the method and speed of assembly if you use a food processor. This recipe is adapted from a Normandy apple flan in

Ingredients

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Ingredients

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