Prune and Quince Tart in Walnut Pastry

Name: Prune and Quince Tart in Walnut Pastry
Yield: Makes 1 9-inch tart, serving 8 to 10
Ingredients: ¾ cup finely ground walnuts; pinch of salt; 1½ cups unbleached white flour; ⅓ cup sugar; 1 cup quince compote, drained, or ⅓ cup quince threads or quince jam; 1 cup quince compote, drained, or ⅓ cup quince threads or quince jam; 4 cups dark tea; 1 cup golden raisins; ¼ teaspoon vanilla extract; 2 cups pitted prunes; ½ cup unsalted butter; 1 egg; powdered sugar; additional ½ cup quince threads or quince jam; additional ½ cup quince threads or quince jam; 1 teaspoon grated orange zest; 2 teaspoons orange flower water, or to taste; 2 tablespoons Armagnac or brandy; 2 tablespoons Armagnac or brandy; 1 cup quince compote, drained, or ⅓ cup quince threads or quince jam; crème fraîche or sour cream; crème fraîche or sour cream

Preparation info

Makes 1 9 inch tart, serving
8 to 10

Difficulty
Medium

Appears in

The Savory Way

By Deborah Madison

Published 1990

About

This rich fruit tart is perfect for the cold months of the year. The filling includes prunes, golden raisins, poached quinces or quince jam. The colors of the fruits— black, golden, and deep pink—are as luscious as their flavors. A sweet walnut pastry completely encases the pie and is dusted white with powdered sugar.

If you’ve already made the Quince Compote or Quince Threads, it’s relatively easy to put this together. And if you haven’t any quinces, use a commercially prepared qui

Ingredients

Vegetarian
Pie

Ingredients

Method