Apple, Prune and Zabaglione Tart

Preparation info

    • Difficulty


Appears in

Keep it Simple

By Alastair Little and Richard Whittington

Published 1993

  • About

For many people the word zabaglione conjures up images of the kind of trattoria where the host greets you with ejecting teeth and overpowering bonhomie: ‘Signore, where-a you been for so long? I see you put on a bitt-a weight, but don’t worry, on you it looks good.’ You sit at your table (inevitably ‘the best in the house’, just next to the kitchen service doors) and grimly contemplate the cold antipasto - with its obligatory leaden aubergine - with growing foreboding.

Forget all that Here the zabaglione is cooked into a tart of apple and prunes held in a sweet crisp crust I got the recipe from Rowley Leigh at Kensington Place. He, in turn, had it from a French guru pâtissier called Yves Thuries.