Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cut into small cubes
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 egg yolk
- 1/4 cup ice water
- 1 pound pitted prunes
- 1/2 cup brown sugar
- 1/2 cup water
- 1/4 cup brandy
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 egg, beaten
Special Equipment Needed:
- 9-inch tart pan with removable bottom
- Rolling pin
- Pastry brush
Step-by-Step Instructions:
1. In a large mixing bowl, combine flour, sugar, and salt. Add the chilled butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
2. In a small bowl, whisk together the egg yolk and ice water. Add the egg mixture to the flour mixture and stir until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F.
4. Roll out the dough on a lightly floured surface to fit the tart pan. Press the dough into the pan and trim the edges. Prick the bottom of the crust with a fork.
5. In a medium saucepan, combine prunes, brown sugar, water, brandy, cinnamon, nutmeg, ginger, cloves, and salt. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes, or until the prunes are soft and the liquid has thickened.
6. Pour the prune mixture into the prepared crust.
7. Brush the edges of the crust with the beaten egg.
8. Bake for 30-35 minutes, or until the crust is golden brown.
9. Let the tart cool for at least 10 minutes before slicing and serving.
Time:
Preparation time: 45 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 342
Fat per serving: 16g
Saturated fat per serving: 10g
Carbohydrates per serving: 45g
Fiber per serving: 2g
Sugar per serving: 28g
Protein per serving: 3g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Margarine can be used instead of butter.
- White sugar can be used instead of brown sugar.
- Apple juice can be used instead of brandy.
Variations:
- Add chopped walnuts or almonds to the prune mixture.
- Use other dried fruits, such as apricots or figs, instead of prunes.
- Add a layer of almond cream or pastry cream to the tart before adding the prune mixture.
Tips and Tricks:
- Make sure the butter is cold when making the crust to ensure a flaky texture.
- Don't overwork the dough or it will become tough.
- To prevent the crust from shrinking during baking, chill it in the freezer for 15 minutes before baking.
- Serve the tart warm with a dollop of whipped cream or vanilla ice cream.
Storage Instructions:
Store leftover tart in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the tart, place it in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve the tart on a decorative platter or cake stand. Dust with powdered sugar before serving.
Garnishes:
Garnish with fresh mint leaves or a sprinkle of cinnamon.
Pairings:
Serve with a cup of coffee or tea.
Suggested Side Dishes:
Serve with a side of fresh fruit or a green salad.
Troubleshooting Advice:
- If the crust is too dry, add a little more ice water.
- If the crust is too wet, add a little more flour.
- If the prune mixture is too thick, add a little more water.
Food Safety Advice:
- Make sure the prunes are pitted before using.
- Store the tart in the refrigerator to prevent spoilage.
Food History:
Tarte aux Pruneaux is a traditional French dessert that originated in the region of Gascony. It is typically served during the holiday season.
Flavor Profiles:
Sweet, fruity, and spiced.
Serving Suggestions:
Serve the tart as a dessert after a meal or as a sweet treat with coffee or tea.
Related Categories
Cooking Method: N/A
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Region: French
Taste: Sweet, Fruity, Tart, Caramelized, Nutty