Prep 30 mins
Cook 1 hr 30 mins
A very rich and quite traditional tart from the Gascon region.
For the pate brisee (pastry)
- 1 1⁄2 cups unbleached all-purpose flour, unbleached
- 1⁄4 teaspoon salt
- 12 tablespoons unsalted butter, unsalted, room temperature
- 2 -3 tablespoons water
For the Filling
- 3 cups prunes, pitted
- 1⁄2 lemon, juice of
- 12 tablespoons unsalted butter, unsalted, at room temperature
- 1 cup confectioners' sugar
- 3 eggs
- 1⁄4 cup flour
- 1 1⁄2 cups fine ground almonds, finely ground
- 1⁄4 cup armagnac
- 1⁄3 cup apricot preserves, warmed
- To make the crust.
- In a mixing bowl, combine the flour and salt.
- Cut in the butter, mixing with your finger tips or a pastry cutter until mixture resembles coarse meal.
- Add the water, drops at a time, until dough forms--add no more water than absolutely necessary.
- On a lightly floured surface, roll out the dough into a disc to fit at ten or ten and a half inch tart mold.
- Lay the dough over the mold and gently press it into place on the bottom and sides.
- Remove any excess dough and refrigerate the tart mold for at least one hour.
- To make the Filling:.
- 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.
- Drain and set aside.
- Preheat oven to 400°F.
- In a large mixing bowl, combine butter and sugar and beat until light and fluffy -- do not under-beat.
- Add the eggs one at a time, beating continuously.
- Fold in the flour and the ground almonds and mix gently but well.
- Pour this mixture into the prepared tart mold, smooth the top with a spatula, and arrange the prunes on top.
- Bake for 30 to 35 minutes or until the surface turns golden brown.
- Remove from over and pour the Armagnac over the tart.
- Cool for a few minutes, then brush the top with the warm apricot preserves to glaze.
- Serve at room temperature.
- Note: If the edges of your tart brown too quickly place a ring of foil over the crust.