VCE -- Prune Tart in Almond Custard

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* Exported from MasterCook *

 

Prune Tart in Almond Custard

 

Recipe By :

Serving Size : 10 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

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Tart Pastry

12 ounces pitted prunes

1 cup creme fraiche

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

 

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 creme fraiche, 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 creme fraiche 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.

 

 

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Per Serving (excluding unknown items): 93 Calories; 7g Fat (68.7% calories from

fat); 1g Protein; 6g Carbohydrate; 0g Dietary Fiber; 40mg Cholesterol; 69mg

Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Tart Pastry

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup plus 2 tablespoons flour

1/4 teaspoon salt

1 teaspoon sugar

1/2 cup butter at room temperature -- cut into small pieces

A mixture of 1/2 teaspoon vanilla extract

and 3 tablespoons water

 

 

Stir the flour, salt, and sugar together in a bowl, then work into the butter

with two knives, your fingers, or a mixer until it makes fine crumbs. Don't let

it become completely smooth, though. Stir in enough vanilla-water to pull the

dough together. Wrap in plastic wrap and let rest in the refrigerator for 15

minutes.

 

Makes 1 9-inch pastry

 

Yield:

" 1 pastry "

 

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Per Serving (excluding unknown items): 16 Calories; 0g Fat (0.0% calories from

fat); 0g Protein; 4g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 533mg

Sodium. Exchanges: 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0