Fine Prune Tart

This crispy caramelized tart is exceptionally delicious as well as being easy to make. It is certainly grand enough for a dinner party. Serve with crème fraîche or a good vanilla ice cream. The frozen pastry will thaw at room temperature in one hour or less.


  • 225 g/8 oz frozen puff pastry
  • 15 g/½ oz good butter, at room temperature
  • tablespoons caster sugar
  • 100 g/4 oz soft pitted prunes


Cut the pastry in half and shape the halves into 2 balls. Roll them out very thinly on a floured surface into 2 roughly circular shapes, about 25-27.5 cm/10-11 in in diameter. Put one circle on a large, buttered flat tin plate or baking sheet, smear with the butter and sprinkle it evenly all over with 2 tablespoons of the caster sugar through a sieve.

Cut the prunes in half crossways and flatten them by pressing them between your palms. Arrange the flattened prunes on the butter and sugar, spaced apart. Leave a 5 mm/¼ in border of uncovered pastry around the edge. Lay the second circle of pastry on top of the prunes and roll the edges round to seal them. Rest the tart in the fridge for 30 minutes or longer.

Preheat the oven to 220°C/425°F/gas mark 7. Brush the top of the tart lightly with cold water and sprinkle the remaining caster sugar all over it through a sieve. Bake the tart towards the top of the oven for 15-20 minutes, until it is blackened and shiny on top. Remove from the oven and, using a wide spatula, carefully transfer the tart to a flat serving plate. Serve warm, if possible.