Prune tart

Prune tart

By
From
Encyclopedia of Food and Cookery
Serves
6-8

Ingredients

Quantity Ingredient
750ml water, boiling
1 teaspoon tea leaves
500g large dessert prunes
1 quantity Rich shortcrust pastry
1 egg
125ml cream
1 teaspoon cornflour
55g caster sugar
2 tablespoons grand marnier or cointreau
30g butter

Method

  1. Pour boiling water over tea and leave to steep for 5 minutes then drain. Soak prunes in weak tea for 4 hours. Drain and remove stones.
  2. Roll out pastry dough to about 5 mm thick. Line 23 cm tart tin, and arrange prunes in tin. Bake in a preheated hot oven for about 15 minutes.
  3. Meanwhile, beat egg with cream, cornflour, sugar and liqueur. Pour mixture over prunes, dot with butter and bake for 10–15 minutes longer. Serve warm or cold with cream.
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