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Prune And Almond Tart |
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Serves: 8 Makes one 10 1/2-inch tartIf you've never been particularly passionate about prunes, wait until you try this classic French tart. In this recipe, inspired by one from Patricia Wells, the combination of the sweet prunes and almonds makes for a mouthwatering delight. Be sure to use a good strong tea for plumping the prunes, and try to find moist, flavorful prunes. This tart is best served the day it is made. PASTRY: 1 to 1 1/2 cups all-purpose flour 7 tablespoons cold unsalted butter, cut into pieces 1/8 teaspoon salt 2 teaspoons granulated sugar 3 tablespoons ice water FILLING: 2 cups hot brewed strong tea (Earl Grey or any other dark blend) 1 pound pitted prunes 1/4 cup unblanched almonds 1 large egg 3/4 cup creme fraiche or heavy cream 4 1/2 tablespoons granulated sugar 2 1/2 tablespoons brandy 3 teaspoons confectioners' sugar for dusting
TO PREPARE THE PASTRY: In a food processor, combine 1 cup of the flour, the butter, salt, and sugar. Pulse until the mixture resembles coarse crumbs, 5 to 10 seconds but no longer. Add the ice water and pulse 8 to 10 times, or until the pastry just begins to hold together. Transfer the dough to a floured surface and flatten into a disk. (If the dough is too sticky, knead it briefly, adding up to 1/4 cup more flour 1 tablespoon at a time as needed to make a smooth dough.) Wrap in plastic wrap and refrigerate for at least 1 hour or up 24 hours. On a lightly floured surface, roll the dough out to a 12-inch-diameter round. As you roll, lift up the edges and dust some flour underneath to keep the dough from sticking to the surface. Fit the dough into a 10 1/2-inch false-bottomed tart pan. Trim the overhang, leaving about 3/4 inch, then fold the overhang back into the pan, pressing gently along the sides to create double-thick sides. Refrigerate for at least 20 minutes or up to 1 hour. Preheat the oven to 375°F. Prick the bottom of the tart shell with a fork and line with aluminum foil, pressing into all the edges to avoid shrinkage while baking. Fill with pie weights or dried beans. Bake for about 20 minutes, or just until the pastry begins to brown along the edges. Remove the weights and foil and return shell to the oven for 8 to 10 minutes, or until lightly browned all over. Let cool on a wire rack for at least 20 minutes. TO PREPARE THE FILLING: Pour the hot tea over the prunes in a large bowl and let stand for at least 1 hour, or until soft. (Depending on when you plan to fill the tart shell, you may want to soak the prunes before you begin making the pastry.) Preheat the oven to 375°F. In a food processor, grind the almonds to a fine powder. Add the egg, crème fraîche, sugar, and brandy. Process until smooth. Drain the prunes and briefly run them under water to remove any tea leaves. Delicately pat them dry with paper towels. Arrange the prunes in concentric circles in the cooled tart shell in one layer. Pour the almond mixture evenly over the prunes. Bake for about 45 minutes, or until the filling begins to set and the shell is nicely browned. Remove from the oven and let cool completely on a wire rack. Dust evenly with the confectioners' sugar and serve. From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. |
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