Prune and Armagnac tart
Serves: 10
Prep time: 30 minsTotal time: 
Photographed by Brett Stevens
Prune and Armagnac tart
Serves: 10
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
528Kcal
Fat
35gr
Saturates
9gr
Carbs
38gr
Sugars
23gr
Salt
0.4gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 1 x 250g pack ready-to-eat prunes
- 5 tbsp Armagnac
- 1 x 375g pack dessert pastry
- flour, for rolling out
- 3 tbsp flaked almonds
- icing sugar, for dusting
For the filling
- 150g soft butter
- 125g caster sugar
- 3 large eggs, lightly beaten
- 150g ground almonds
- 40g plain flour
Step by step
Get ahead
Make the tart a day ahead; reheat at 180°C, fan 160°C, gas 4 for 15 minutes, covered with foil, or serve cold. The cooked pastry case can be frozen
- Soak the prunes in the Armagnac in a bowl for several hours or overnight.
- Preheat the oven to 200°C, fan 180°C, gas 6. Roll out the pastry on a lightly floured surface and use it to line a 2.5cm deep 35 x 11cm tin, with a removable base. Line the pastry case with nonstick baking paper and ceramic baking beans, then bake for 20 minutes. Remove the paper and beans and return the pastry case to the oven for a further 5 minutes.
- Leave the pastry case to cool. Reduce the oven to 180°C, fan 160°C, gas 4. Mix all the filling ingredients together. Spread half into the case and scatter over the prunes, then add the rest of the filling. Sprinkle with the almonds.
- Bake on a baking sheet for 30-35 minutes until golden. Cool until barely warm, then dust with icing sugar.
