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Prune and Armagnac Tart
A classic prune and Armagnac tart featuring a crisp, buttery pastry case filled with a soft almond frangipane and generously studded with prunes steeped in Armagnac. As it bakes, the rich flavours deepen, with the fruit becoming tender and aromatic while the filling turns golden and delicately nutty. The result is a beautifully balanced dessert, combining subtle sweetness, a hint of warmth from the brandy, and a satisfyingly light yet indulgent texture.
Cooking Time 120 Minutes
Portions
12
Ingredients
Increase Portion Size
- g Country Range Short Crust Pastry
- g Country Range Pitted Prunes
- egg yolk
- g caster sugar
- ml water
- ml double cream
- ml Armagnac
- beaten medium free range eggs
- scraped vanilla pod or 1tsp vanilla essence
- g icing sugar
-
1
Step 1
Pre heat the oven to 170c / 150c fan -
2
Step 2
Place 125g caster sugar and water into a small pan and bring to the boil. Add the prunes and remove from the heat and allow to cool for 1 hour -
3
Step 3
Roll out the pastry to 3mm and line a 25cm tart ring -
4
Step 4
Line with tin foil and fill with rice. Bake blind for 20 mins then remove the tin foil and rice. -
5
Step 5
Brush the inside of the pastry with egg yolk and bake for a further 5 mins - this seals any tiny whole in the pastry. -
6
Step 6
Whisk the eggs and sugar in a bowl until smooth and creamy -
7
Step 7
Heat the cream, Armagnac and vanilla to a simmer then pour over the whisked eggs. -
8
Step 8
Place the marinated prunes in the pastry case and gently pour over the egg and cream mix -
9
Step 9
Bake in the oven for 15/20 mins until it is just set and has a wobble -
10
Step 10
Dust with icing sugar and allow to cool -
11
Step 11
Serve with crème fraiche and a few more prunes
Ingredients
Increase Portion Size
- g Country Range Short Crust Pastry
- g Country Range Pitted Prunes
- egg yolk
- g caster sugar
- ml water
- ml double cream
- ml Armagnac
- beaten medium free range eggs
- scraped vanilla pod or 1tsp vanilla essence
- g icing sugar
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