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
Reprinted by permission.
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