Tarte Aux Pruneaux (Prune Tart --Gascogny)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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