Prune And Almond Tart

PRUNE AND ALMOND TART

8 Preparation Time :

Categories : Fruits

Amount Measure Ingredient -- Preparation Method -- -- --

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

5 dl hot tea ò cups;

35 g almonds ñ/

4 cup;

1 7/8 dl

cream ó/4 cup)

1 tablespoon of loose Earl

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

2 layers

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.

1992, ISBN

0-09-992340-8 - - - - - - - - - - - - - - - - - -