Prune, Rum and Almond Tart
You'll love this Prune, Rum and Almond Tart recipe! Deliciously warming, the tarts are served with a fabulous rum flavoured cream and custard. Winter pudding perfection!
Ingredients
Pastry:
- 225g plain flour
- 1 egg yolk
- 125g butter diced
Prune Puree:
- 200g prunes
- 50ml rum
- 50ml boiling water
Frangipane:
- 250g butter, softened
- 250g ground almonds
- 250g caster sugar
- 130g plain flour
- 5 eggs
- 24 prunes stoned
- 24 whole almonds
Glaze:
- Juice from soaked prunes
- 1 tbs caster sugar
To serve:
- 400ml ready made custard
- 1 tbs rum
- 400ml double cream whipped
- 50ml rum
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, use two line a 8 x 8cm cm tins,
Soak the prunes for the puree in rum and boiling water, then blitz until smooth, spread over the pastry base.
Beat together the butter almonds sugar flour and eggs, spoon into the pastry case top with prunes and almonds and bake for 30 minutes.
Whip the serving cream and fold in the rum. Warm the custard and rum. Heat the prune juices and sugar and use to brush over the tarts.
To serve, spoon the custard all over plates top with a tart and quenelle of rum cream.
Ingredients
Pastry:
- 225g plain flour
- 1 egg yolk
- 125g butter diced
Prune Puree:
- 200g prunes
- 50ml rum
- 50ml boiling water
Frangipane:
- 250g butter, softened
- 250g ground almonds
- 250g caster sugar
- 130g plain flour
- 5 eggs
- 24 prunes stoned
- 24 whole almonds
Glaze:
- Juice from soaked prunes
- 1 tbs caster sugar
To serve:
- 400ml ready made custard
- 1 tbs rum
- 400ml double cream whipped
- 50ml rum
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, use two line a 8 x 8cm cm tins,
Soak the prunes for the puree in rum and boiling water, then blitz until smooth, spread over the pastry base.
Beat together the butter almonds sugar flour and eggs, spoon into the pastry case top with prunes and almonds and bake for 30 minutes.
Whip the serving cream and fold in the rum. Warm the custard and rum. Heat the prune juices and sugar and use to brush over the tarts.
To serve, spoon the custard all over plates top with a tart and quenelle of rum cream.
