Prune & Almond Tart
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Prune & Almond Tart
  Tarts    Almonds  
Last updated 6/12/2012 1:19:10 AM. Recipe ID 50383. Report a problem with this recipe.
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      Title: Prune & almond tart
 Categories: Tarts, Fruits
      Yield: 8 Servings
 
      5 dl Brewed hot strong black tea
           - such as Earl Grey (*)
      1 lb Prunes; pitted
     35 g  Whole almonds; unblanched
      1    Egg; lightly beaten
      5 tb Granulated sugar
      2 tb Plum eau-de-vie; or brandy
  1 7/8 dl Heavy cream
      1    Flaky sweet pastry shell
           - partially baked and cooled
      1 tb Confectioners' sugar
 
  Units conversion: 5 dl hot tea = 2 cups; 35 g almonds = 1/4 cup; 1
      7/8 dl cream = 3/4 cup)
  
  (*) Be sure to make a good, strong tea (about 1 tablespoon of loose
  Earl Grey to 5 dl of water).
  
  At least 1 hour before preparing the tart, pour the hot tea over the
  prunes. Set aside to marinate.
  
  Preheat the oven to 190 oC (375 oF).
  
  Grind the almonds to a fine powder.
  
  Add the egg, sugar, eau-de-vie and cream. Process until very smooth.
  
  Thoroughly drain the prunes, discarding the soaking liquid. Carefully
  arrange the prunes in the cooled tart shell (2 layers). Pour the
  almond filling over the prunes.
  
  Place the tart in the center of the oven, and bake until the filling
  is set and the tart shell is nicely browned, about 45 minutes.
  
  Remove from the oven and sprinkle on the confectioners' sugar. Cool
  on a rack.
  
  Serve at room temperature.




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Recipe ID 50383 (Apr 03, 2005)

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