Scarlett WPrune and Marzipan Tart
September 11th 2006 08:57
Prune and Marzipan Tart
About Prune and Marzipan Tart
Rich and stylish, this classic French tart uses ready-made marzipan. Use Agen prunes if you can find them. From the Bordeaux region of France, these are considered to be the finest dessert prunes. Hence they are fairly expensive and can only be found in larger supermarkets and delicatessens. The dried ready-to-eat prunes from California are good too. Also go for good-quality marzipan – whit is invariably better golden.
INGREDIENTS
Serves 8
For the pastry
175 gm plain flour
100 gm butter, cut into cubes
50 gm caster sugar
1 egg yolk
5 tablespoons apricot jam, for the glaze
For the filling
200 gm / 7 oz ready-to-eat, pitted prunes
5 tablespoons brandy or armagnac
175 gm marzipan
50 gm caster sugar
85 gm butter
25 gm plain flour
2 eggs
1. Preheat the oven to 200 degrees Celsius. Put the flour and butter in a food processor and mix into crumbs. Add the sugar and mix briefly. Add the egg yolk, 1-2 tablespoons of cold water and pulse or mix briefly to form a firm dough. Wrap in plastic film and chill for 30 minutes.
2. Make the filling: Soak the prunes in 2 tablespoons of the brandy while the pastry is resting. Chop the marzipan into small pieces and put in the food processor with the sugar and butter. Work until soft, then add the flour and eggs.
3. Roll out the pastry to line a 23-24cm/9-9½in flan tin. Trim the edges and bake blind for 10 minutes. Remove the paper and beans and bake for 5 minutes more. Remove from oven and allow to cool slightly. Reduce the oven setting to 180 degrees Celsius.
4. Spread 2 tablespoons of the jam over the pastry. Spread the marizipan cream over the top.
5. Arrange the prunes and liquid evenly over the filling. Bake for 30-35 minutes until risen and golden. Allow to cool in the tin, then transfer to a large serving plate.
6. Heat the remaining jam and brandy together, stirring, until syrupy. Brush over the tart and serve warm or cold.
**From “Good Food for Friends”**
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looks deelish
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Comment by Scarlett
Everyone deserves a sweet treat every now and then. Glad you found your way over to the dessert blog, Tottie!