Tarts

Prune and Armagnac Tart
1. 

3 tbsp Armagnac
300g prunes, pitted and halved
2 eggs
120g caster sugar
Half tsp vanilla extract
1 tbsp orange flower water
5 tbsp double cream
3 tbsp ground almonds
30g butter
creme fraiche to serve

PASTRY
250g plain flour
140g butter, chilled and cubed
1 tbsp golden caster sugar
Half tsp vanilla extract
1 egg plus l yolk

CARAMEL SAUCE
225g caster sugar
1 tbsp orange flower water

Heat the armagnac with 200g of the prunes in a small pan until just below a simmer, then turn off.

To make the pastry, combine all the ingredients in a food processor with 1 tsp ice cold water until it reaches a firm but crumbly consistency. Bring the pastry together with your hands, form a disc and wrap it in clingfilm. Chill for 30 minutes.

To make the caramel sauce, put the sugar and l00ml water in a saucepan, and heat gently until the sugar melts. Bring to the boil and continue to boil until the colour darkens, and becomes caramel. Add another 150ml water (be careful as it will splutter). Put back on a medium heat and simmer until you have a sauce. Add the remaining prunes and cool, then stir in the orange flower water. Cover and chill while you finish the tart.

Heat the oven to 180C. Roll out the pastry on a floured surface and use it to line a 23cm tart tin. Line with baking paper and beans, and blind bake for l0 minutes. Lift out the paper and beans and bake the base for a further 5 minutes until it looks dry. Turn down the oven to 170C

To make the filling, combine the eggs, sugar, vanilla extract, orange flower water, cream and almonds. Melt the butter gently, and add to the mixture. Lift the prunes out of the armagnac, scatter them across the pastry base and pour the

custard over. Bake for 25-30 minutes or until the custard is set. Cool to warm or serve cold.

Serve in slices with the caramel sauce and creme fraiche.

• 10
• 20
• 50
• < Prev
• 1
• 3
• 5
• 7
• 9
• 14
• Next >