Prep 20 mins
Cook 20 mins
Received this lovely recipe in an email from gourmet_recipes_from_around_the_world ( thank you Bjorn Holstrom). Prunes with pits intact are becoming difficult to find in the litigious US. Pity as the pits have a delicate almond-like essence to their kernels. Using hot water to plump the prunes will decrease the 12 hour (interpret as overnight in my book) soaking time as will using pitted prunes (which can melt if let to soak beyond 15 to 30 minutes in hot water). I love the use of canned almond paste in this recipe - use your favorite crust if this one seems a bit spartan. I certainly would use chilled fat of choice & chill whatever dough I was using after shaping into a round - seems to yield a better crsut.
- 1 1⁄2 cups all-purpose white flour
- 4 1⁄2 ounces butter (margarine OK too)
- 2 tablespoons water
- 9 ounces prunes (with pits)
- 5 ounces almond paste
- 1 cup creme fraiche (sour cream works too)
- lemon zest (3/4 of a lemon)
- 1⁄4 cup sliced almonds
- 1 1⁄2 cups whipping cream
- 2 tablespoons brandy (optional)
- Put prunes in water for 12 hours. When they're soft, you cut them in half and remove the stones. Use shortened soak for pitted prunes (more ubiquitous here in US).
- Coarsely grate the almond paste and mix with creme fraiche or sour cream and grated lemon peel.
- Chop together flour, fat, and water with a knife or in a food processor to a smooth dough. Roll it out on a floured pastry board and put in a pie dish with a diameter of about 9".
- Fill the pie crust with the almond mixture and press on the prunes. Sprinkle with flaked almonds and bake at 225C/425F in the middle of the oven for about 20 minutes.