Prune & nut tart
A tasty tart bursting with flavour, a real treat – the pastry can be mixed in minutes
- Takes 1¼-1½ hours, plus chilling and freezing
- Serves 8
- More effort
Nutrition per serving
- kcal 526
- fat 30g
- saturates 13g
- carbs 57g
- sugars 29g
- fibre 2g
- protein 10g
- salt 0.41g
- 85g unsalted butter, softened
- 50g icing sugar, plus a bit extra for dusting
- 2 medium eggs (one for the pastry, one to glaze)
- 175ml plain flour
- 100g butter
- 4 medium eggs
- 175g light muscovado sugar
- 100g flaked almonds
- 20 prunes, stoned
- crème fraîche or cream, to serve
If you want to make the pastry by hand, beat the butter until it is smooth then mix in the icing sugar, one of the eggs and then add the flour. Or, put all the pastry ingredients (again 1 egg only) in the food processor with 2 tsp water and process just until they form a dough. Wrap the pastry in cling film and put in the fridge for half an hour or so to firm up. (You can freeze the pastry now for up to a month.)
You need to bake the pastry case blind before adding the filling. The best and easiest way to roll the pastry is between 2 floured pieces of cling film. Line a loose-bottomed 23cm tart tin with the pastry, then line this with a piece of greaseproof paper. Put your baking beans on the paper then put the pastry case in the freezer.
Preheat the oven to 190C/gas 5/fan 170C.When the pastry case is rock solid (after about 1?2-1 hour), put it in the oven on a baking sheet. After 15 minutes, lift out the paper and beans very carefully and glaze the inside with your second egg, beaten first (this makes sure you have no leaks later). Put back in the oven for a further 5 minutes.
For the filling, melt the butter and leave it to cool a little.While this is happening, beat the eggs, then stir in the sugar and cooled butter. Scatter half the almonds in the base of the tart, then spread the prunes around. Pour the filling over evenly.
Scatter the rest of the almonds over the top and bake for 20-30 minutes until firm. Take it out, dust over some icing sugar and serve hot, cold or warm with crème fraîche or cream.