I’ve recently finished a degree in marketing and i’ve always been interested how effective some marketing is, and my pet hate Masterchef has shown how much product placement affects peoples buying habits, to their credit they have made a boatload of money but i can’t stand the show. It is however with great pleasure that i admit i find myself obsessed with something i saw on TV, albeit on SBS. French Food Safari, easily on of my Thursday night comforts showed a recipe a few weeks ago for a prune tart from the Southwest of France, a region i’ll admit i haven’t visited. I’ve made plenty of custard based flans but this one with the addition of prunes soaked in Armagnac (a Brandy with a specific appellation d’origine contrôlée). It sounded too good to be true, and the one made on the show made me want to lick the screen (ur welcome Maeve O’Meara). Ideally make the pastry the day before to allow it to rest in the fridge and let the prunes soak for as long as possible, i made one with prunes soaked for 24 hours and another with prunes soake for 4 days and the difference was remarkable. It’s well worth the wait!
Pâte sucrée (Pastry)
500g plain white flour
125g almond meal
100g caster sugar
350g unsalted butter, softened
1kg Baking Beans(or coins or whatevs)
500g (1lb 2oz) large prunes, stones removed
1/2 cup Armagnac (or brandy…. i guess….)
300g pate sucrée (sweetshort crust pastry)
5 tbsp caster sugar
2 tbsp cornflour (cornstarch), sifted
½ tps natural vanilla extract
1. Throw the butter, flour, almond meal and sugar into a blender.
2. Blend until you get a consistency much like breadcrumbs.
3. Add the eggs and blend a further 1 minute
4. Empty onto Gladwrap and mould into a ball. Allow to rest in the fridge 24 hours.
5. Add the prunes and Armagnac to a ceramic bowl and leave covered on the bench top to macerate for a few days.
1. Roll out the pastry on a floured surface(5mm thick) and drop into a lined and greased tart base. Line the pastry with alfoil and fill with baking beans(these will help the tart keep its shape).
2. Bake for 10 minutes at 200 degrees.
3. Remove the beans and allow the base to cool.
4. In a mixed combine the eggs, sugar and vanilla until creamy.
5. Add the cornflour
6. Add the cream and blend well.
7. Add the prunes to the tart base reserving the remaining armagnac.
8. Add the Armagnacprunejuicejunglepunch to the custard base and mix well.
9. Pour the custard over the prunes.
10. Bake at 180 degrees for 20-30 mins or until the custard is just firm (for the love of Jacques Cousteau don’t overcook it.
11. Serve with whipped cream.