Prune Armagnac Tarts
Prune and Armagnac tarts with almond frangipane, sticky glaze, and clotted cream. Rich, warming flavours wrapped in crisp buttery pastry.
Ingredients
Pastry
- 225g plain flour
- 1 egg
- 125g butter diced
Prune Puree
- 400g prunes
- 50ml Armagnac
- 150ml water
- 150g caster sugar
Frangipane
- 125g butter, softened
- 125g ground almonds
- 125g caster sugar
- 65g plain flour
- 3 eggs
- 1 tbsp Armagnac
- 24 whole almonds
Glaze
- Juice from soaked prunes
To serve
- Clotted cream
Method
Pre heat the oven to 180c.
To make the pastry, mix the flour and butter together to resemble breadcrumbs, add the egg and bring together. Chill for 30 minutes.
Roll out the pastry onto a floured surface and use to line a 6 x 8cm tin.
Pop the prunes for the puree and garnish in the boiling water, Armagnac and sugar. Bring to the boil then drain (keep the liquor and 18 whole prunes ). Blitz the rest until smooth and spread over the pastry bases.
Beat together the butter, almonds, Armagnac, sugar, flour and eggs, spoon into the pastry case then top with prunes and almonds and bake for 20 minutes.
Heat the prune juices to a boil then reduce until sticky then brush over the tarts.
To serve, pop a tart on a plate with a dollop of clotted cream.
Ingredients
Pastry
- 225g plain flour
- 1 egg
- 125g butter diced
Prune Puree
- 400g prunes
- 50ml Armagnac
- 150ml water
- 150g caster sugar
Frangipane
- 125g butter, softened
- 125g ground almonds
- 125g caster sugar
- 65g plain flour
- 3 eggs
- 1 tbsp Armagnac
- 24 whole almonds
Glaze
- Juice from soaked prunes
To serve
- Clotted cream
Method
Pre heat the oven to 180c.
To make the pastry, mix the flour and butter together to resemble breadcrumbs, add the egg and bring together. Chill for 30 minutes.
Roll out the pastry onto a floured surface and use to line a 6 x 8cm tin.
Pop the prunes for the puree and garnish in the boiling water, Armagnac and sugar. Bring to the boil then drain (keep the liquor and 18 whole prunes ). Blitz the rest until smooth and spread over the pastry bases.
Beat together the butter, almonds, Armagnac, sugar, flour and eggs, spoon into the pastry case then top with prunes and almonds and bake for 20 minutes.
Heat the prune juices to a boil then reduce until sticky then brush over the tarts.
To serve, pop a tart on a plate with a dollop of clotted cream.
