Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Tarte Aux Pruneaux (Prune Tart --Gascogny) Recipe
    Lost? Site Map

    Tarte Aux Pruneaux (Prune Tart --Gascogny)

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hr 30 mins

    Chef Kate's Note:

    A very rich and quite traditional tart from the Gascon region.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    For the pate brisee (pastry)

    For the Filling


    1. 1
      To make the crust.
    2. 2
      In a mixing bowl, combine the flour and salt.
    3. 3
      Cut in the butter, mixing with your finger tips or a pastry cutter until mixture resembles coarse meal.
    4. 4
      Add the water, drops at a time, until dough forms--add no more water than absolutely necessary.
    5. 5
      On a lightly floured surface, roll out the dough into a disc to fit at ten or ten and a half inch tart mold.
    6. 6
      Lay the dough over the mold and gently press it into place on the bottom and sides.
    7. 7
      Remove any excess dough and refrigerate the tart mold for at least one hour.
    8. 8
      To make the Filling:.
    9. 9
      Place the prunes in a bowl and cover with hot water; add the lemon juice and allow prunes to stand for about half an hour or until plumped.
    10. 10
      Drain and set aside.
    11. 11
      Preheat oven to 400°F.
    12. 12
      In a large mixing bowl, combine butter and sugar and beat until light and fluffy -- do not under-beat.
    13. 13
      Add the eggs one at a time, beating continuously.
    14. 14
      Fold in the flour and the ground almonds and mix gently but well.
    15. 15
      Pour this mixture into the prepared tart mold, smooth the top with a spatula, and arrange the prunes on top.
    16. 16
      Bake for 30 to 35 minutes or until the surface turns golden brown.
    17. 17
      Remove from over and pour the Armagnac over the tart.
    18. 18
      Cool for a few minutes, then brush the top with the warm apricot preserves to glaze.
    19. 19
      Serve at room temperature.
    20. 20
      Note: If the edges of your tart brown too quickly place a ring of foil over the crust.

    Ratings & Reviews:


    Nutritional Facts for Tarte Aux Pruneaux (Prune Tart --Gascogny)

    Serving Size: 1 (165 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 779.8
    Calories from Fat 413
    Total Fat 45.9 g
    Saturated Fat 23.2 g
    Cholesterol 170.9 mg
    Sodium 111.1 mg
    Total Carbohydrate 89.0 g
    Dietary Fiber 7.4 g
    Sugars 45.0 g
    Protein 10.8 g

    The following items or measurements are not included:


    Ideas from


    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes