Prune and almond tart

Prune and almond tart

By
From
Desserts
Serves
4

This is a real classic and must always be served warm or at room temperature. If you don’t have time to make ice cream, serve this with pouring cream or, even better, thick clotted cream. Any unused frangipane can be stored in the fridge for a few days.

Ingredients

Quantity Ingredient

For the frangipane:

Quantity Ingredient
225g unsalted butter
225g caster sugar
175g ground almonds
50g plain flour
4 eggs
4 tablespoons brandy

For the tarts:

Quantity Ingredient
200g Rich shortcrust pastry
2 tablespoons raspberry jam
275g frangipane
225g soft pitted prunes
10g flaked almonds
Vanilla ice cream, to serve

Method

  1. Make the pastry. Pre-heat the oven to 180°C. Lightly grease four 10cm fluted, round, loose-bottomed moulds, about 2.5cm deep.
  2. To make the frangipane, cream the butter and sugar together until almost white. Mix together the ground almonds and flour in a separate bowl. Add one egg at a time to the butter and sugar mixture, sprinkling in a handful of the almond and flour at the same time (this helps the butter and sugar cream to mix in the eggs). Once all the eggs have been added, drizzle with the brandy, continue to mix in the remaining almond and flour.
  3. Roll out the pastry and line the tart cases. Spread the jam on the base of the tarts, then fill with the frangipane. Finish by sitting the prunes on the top.
  4. Bake for 30–35 minutes. Halfway through the cooking time, scatter the flaked almonds onto the tarts. When cooked, remove from the oven and allow to cool.
  5. To serve, remove the tarts from their moulds and place on serving plates. Spoon the ice cream on the side.
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