Prune and Armagnac Tart

Preparation info

  • Serves


    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About


  • 500 g (1 lb) mi-cuit prunes (semi-dried prunes from France sold under the Merchant Gourmet label)
  • 150 mls (


Stone the prunes and soak them in the Armagnac with the cinnamon while you make the custard, or pastry cream, and bake the tart shell. Put the eggs and sugar in a large bowl and whisk until well blended. Whisk in the flour until smooth. Scald the cream and cinnamon stick in a saucepan and pour it in a thin stream onto the eggs, whisking all the time. Return the mixture to the saucepan and cook