French · Dessert
Prune and Armagnac Custard Tart
A rustic Gascon-style tartlet pairing a crisp shortcrust shell with armagnac-soaked prunes set into a silky egg custard, a classic pairing from the prune orchards of southwest France.
$1
35 minsPrep
25 minsCook
105 minsTotal
MediumLevel
Nutrition per serving
334Calories
5gProtein
18.1gFat
37.6gCarbs
18.3gSugar
2.1gFiber
87mgSodium
133mgChol
10.5gSat Fat
223mgPotassium
38mgCalcium
1.4mgIron
0.2mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
0.9gAlcohol
Goes well with
Darjeeling Tea
local
Armagnac
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Soak the pitted prunes in the brandy for at least 1 hour, or overnight, until plump.
2
Rub the cold cubed butter into the sifted flour until it resembles breadcrumbs, then stir in the sugar.
3
Bind with the beaten egg yolk and a teaspoon of cold water, form into a disc, and chill for 30 minutes.
4
Roll the pastry thin and line two 8cm tartlet tins, pressing into the corners; prick the bases and chill for 15 minutes.
5
Blind bake the tart shells at 190°C (375°F) for 10 minutes with baking beans, then remove beans and bake a further 5 minutes until pale gold.
6
Drain the soaked prunes, reserving any excess brandy, and arrange them evenly over the two tart bases.
7
Whisk the beaten egg, cream, sugar and vanilla extract together with a tablespoon of the reserved brandy to make the custard.
8
Pour the custard over the prunes in the tart shells, filling almost to the top of the pastry.
9
Bake at 160°C (325°F) for 18-20 minutes until the custard is just set with a slight wobble in the centre.
10
Cool on a wire rack for at least 10 minutes before serving, as the custard continues to set while cooling.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 35g35g All Purpose Flour, sifted
- 18g18g Butter, cold, cubed
- 8g8g Sugar White
- 7g7g Egg Yolk, beaten, for pastry
- 45g45g Prune, pitted, soaked
- 12g12g Brandy, for soaking prunes, 40% alcohol retained
- 28g28g Egg, beaten, for custard
- 35g35g Heavy Cream
- 10g10g Sugar White, for custard
- 2g2g Vanilla Extract
