Prune Tart in Almond Custard

Prune Tart
  • Tart Pastry (Makes one 9-inch tart shell)
  • 12 ounces pitted prunes
  • 1 cup crème fraîche
  • 1 egg
  • 3 tablespoons Armagnac or brandy
  • 1 tablespoon orange flower water
  • 1/4 cup sugar
  • 1 cup finely ground almonds or walnuts
  • Powdered sugar

Serves 8 to 10

Make the pastry, line a 9-inch tart pan, and prebake in a 400 degree F oven.

Simmer the prunes in water until tender, about 25 minutes. Drain them well, then arrange them on the tart shell. Whisk together 1/2 cup crème fraîche, the egg, orange flower water, sugar and ground nuts. Pour the custard over the prunes. Bake until the custard is set, puffed, and golden, about 35 minutes. Remove it from the oven and immediately spoon the Armagnac over the top. Before serving, loosen the remaining crème fraîche with a fork. Dust the edge of the tart with powdered sugar and serve with a spoonful of creme fraiche on the side of each piece.


Vegetarian Cooking For Everyone
by Deborah Madison
Published by Broadway Books;
October 8, 1997; 752 pages
Hardcover; $35-00 if purchased by January 1; $40.00 after
ISBN: 0-7679-0014-6
Reprinted by permission.

Vegetarian Cookbooks

Vegetarian Cooking for Everyone, by Deborah Madison
Vegetarian Planet, by Didi Emmons
1,001 Healthy Low-Fat Vegetarian Recipes, by Sue Spitler
Real Vegetarian Thai, by Nancie McDermott
The Vegetarian Table Series: Thailand, by Jacki Passmore
Copyright © 1997—the electronic Gourmet Guide, Inc. All rights reserved.

This Archived Page created between 1994 and 2001. Modified August 2007

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