Prune Rum Tarts
Rich, buttery pastry filled with prune purée, almond frangipane, and a touch of rum baked until golden and glazed with a glossy prune syrup. Finish with clotted cream!
Ingredients
Pastry
- 225g plain flour
- 1 egg yolk
- 125g butter, diced
Prune Puree
- 200g prunes
- 50ml rum
- 50ml boiling water
- 50g caster sugar
Frangipane
- 125g butter, softened
- 125g ground almonds
- 125g caster sugar
- 65g plain flour
- 3 eggs
- 1 tbsp rum
- 24 whole almonds
Glaze
- Juice from soaked prunes
To serve
- Clotted cream
Method
Pre heat the oven to 200c.
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 tins.
For the prune puree, soak the prunes for the puree in boiling water, rum and sugar. Remove the prunes from the liquid. Keep 18 prunes to one side for decoration. Blitz the remaining prunes until smooth, then spread over the pastry base.
Beat together the butter, almonds, rum, sugar, flour and eggs. Pipe into the pastry case and top with prunes and almonds. Bake for 20 minutes.
Heat the reserved prune juice to a thick syrup, then use to brush over the tarts.
To serve, pop a tart on a plate with a quenelle of cream.
Ingredients
Pastry
- 225g plain flour
- 1 egg yolk
- 125g butter, diced
Prune Puree
- 200g prunes
- 50ml rum
- 50ml boiling water
- 50g caster sugar
Frangipane
- 125g butter, softened
- 125g ground almonds
- 125g caster sugar
- 65g plain flour
- 3 eggs
- 1 tbsp rum
- 24 whole almonds
Glaze
- Juice from soaked prunes
To serve
- Clotted cream
Method
Pre heat the oven to 200c.
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 tins.
For the prune puree, soak the prunes for the puree in boiling water, rum and sugar. Remove the prunes from the liquid. Keep 18 prunes to one side for decoration. Blitz the remaining prunes until smooth, then spread over the pastry base.
Beat together the butter, almonds, rum, sugar, flour and eggs. Pipe into the pastry case and top with prunes and almonds. Bake for 20 minutes.
Heat the reserved prune juice to a thick syrup, then use to brush over the tarts.
To serve, pop a tart on a plate with a quenelle of cream.
