Ingredients Jump to Instructions ↓

  1. 1 cup Armagnac or Cognac , more as needed

  2. 1 pound pitted prunes

  3. 1 large egg

  4. 1/3 cup sugar, plus

  5. 1 tablespoon

  6. 1/4 cup sifted all-purpose flour

  7. 1 cup heavy cream , plus

  8. 3/4 cup

  9. 1 pre-baked 9-inch tart shell, recipe follows

  10. Powdered sugar , as garnish

  11. 1 1/2 cups all-purpose flour

  12. 4 teaspoons granulated sugar

  13. 1/2 teaspoon salt

  14. 1 stick cold unsalted butter , cut into small pieces

  15. 2 tablespoons solid vegetable shortening

  16. 3 tablespoons ice water

Instructions Jump to Ingredients ↑

  1. In a saucepan , warm the Armagnac over medium heat. Remove from the heat, add the prunes, and let steep , stirring occasionally, until softened, 1 to 2 hours. Drain and reserve the steeping liquid.

  2. Preheat the oven to 375 degrees F.

  3. In a bowl, beat the egg with 1/3 cup of the sugar until thick, about 2 minutes. Add the flour and 1 cup cream, and beat well. Add 3 tablespoons of the reserved prune soaking liquid and beat well.

  4. Arrange the prunes in the bottom of the prepared tart shell. Pour the cream mixture over the top and bake until risen and golden brown, 25 to 30 minutes. Remove from the oven and cool on a wire rack.

  5. In a bowl, whip 3/4 cup cream with an electric mixer until soft peaks just start to form. Add the remaining tablespoon of sugar and 1 to 2 tablespoons of the remaining prune liquid, and whip until soft peaks form. Transfer to a decorative bowl.

  6. To serve, sprinkle with powdered sugar and serve with the Armagnac cream on the side.

  7. Sift the flour, sugar, and salt into a large mixing bowl. Add the butter pieces and shortening, and work with your fingertips until it comes together and forms small pea shapes. Work the ice water into the dough until it just comes together, being careful not to overmix. Form the crust into a disk shape, wrap tightly in plastic wrap , and place in the refrigerator to rest for at least 30 minutes.

  8. Preheat the oven to 375 degrees F.

  9. Place the dough on a lightly floured surface and roll into an 11-inch circle. Transfer to a 9-inch tart pan with a removable bottom, trim any excess dough, and refrigerate for 30 minutes. Remove from the refrigerator and cover the bottom with a sheet of parchment paper and layer of pie weights or uncooked beans. Bake for 10 minutes. Remove the parchment and beans, and cook until the crust has just colored and is set, about 10 minutes.

  10. Remove from the oven and cool on a wire rack.

  11. Yield: 1 (9-inch) tart crust


Send feedback