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Print this Recipe    Prune Almond Tart

Prune and Almond Tart
Yield: 8 servings

5 dl brewed hot strong black tea such as Earl Grey (*)
1 lb prunes, pitted
35 g whole almonds, unblanched
1 egg, lightly beaten
5 tb granulated sugar
2 tb plum eau-de-vie, or brandy
1 7/8 dl heavy cream
1 flaky sweet pastry shell, partially baked and cooled
1 tb confectioners' sugar

5 dl hot tea = 2 cups
35 g almonds = 1/4 cup
1 7/8 dl cream = 3/4 cup

Be sure to make a good, strong tea (about 1 tablespoon of loose
Earl Grey to 5 dl of water).

At least 1 hour before preparing the tart, pour the hot tea over
the prunes. Set aside to marinate.

Preheat the oven to 190C (375F).

Grind the almonds to a fine powder. Add the egg, sugar, eau-de-vie
and cream. Process until very smooth.

Thoroughly drain the prunes, discarding the soaking liquid. Carefully
arrange the prunes in the cooled tart shell (2 layers). Pour the
almond filling over the prunes.

Place the tart in the center of the oven, and bake until the filling
is set and the tart shell is nicely browned, about 45 minutes.
Remove from the oven and sprinkle on the confectioners' sugar. Cool
on a rack. Serve at room temperature.


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