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Main Ingredients | Refined Flour, Prune Puree |
Cuisine | French |
Course | Desserts |
Prep Time | 26-30 minutes |
Cook time | 41-50 minutes |
Serve | 4 |
Taste | Sweet |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Prune Tart
- 2 1/2 cups Refined Flour
- 1 cup Prune Puree
- 1/2 cup Powdered sugar
- as required Apricot jam
- 1 1/2 cups Prune puree
- 8-10 Prunes whole or halved
- 8 tablespoons Butter
- 1/2 cup Castor sugar (caster sugar)
- 1/3 cup Almonds
- 2 Plums quartered
- 3 tablespoons Apricot jam
Method
- Sieve refined flour into a bowl. Rub in butter until the mixture resembles fine breadcrumbs. Mix in powdered sugar. Make a well in the flour and add sufficient cold water to knead into a stiff dough. Keep it covered for fifteen minutes.
- Preheat the oven to 175º C. Dust a tabletop with flour. Grease a non stick pie dish and dust it with flour. Roll out the dough and wrap it onto the rolling pin. Unwrap dough onto the prepared pie tin.
- Press the edges and cut off the extra dough. Prick the base with a fork and place a greaseproof paper over it, place some beans over the butter paper, and blind bake at 175º C for ten to fifteen minutes.
- Remove and apply apricot jam with a brush. Heat butter in a pan for the filling. Add sugar and heat till it dissolves. Add prune puree and stir in two tablespoons of water. Mix in almonds.
- Cook for a minute more. Pour into prepared tart and level the surface.
- Bake at 175º C for ten minutes. Garnish with whole or halved prunes and quartered plums. Brush with apricot jam to give a glaze.
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