Oven Baked French Prune Tart
- Servings : 4
- Prep Time : 10m
- Cook Time : 30m
- Ready In : 40m
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- 1/2 pound (240 g) prunes,pitted
- 3½ oz (105 g) dried apricots
- 3-4 tablespoons Amaretto cream liqueur
- 7½ oz (225g) plain flour
- 2½ oz (75 g) semolina
- 2½ oz (75g) caster sugar
- 6 oz (180 g) butter
- 2 eggs,beaten
- 1²⁄³ oz (50 g) butter,melted
- 2½ oz (75g) brown sugar
In a bowl,combine prunes,apricots and Amaretto cream liqueur. Set aside for 30 minutes.
Meanwhile prepare the pastry;In a mixing bowl,combine flour,semolina and brown sugar. Mix well.
Rub in the butter until you form breadcrumbs. Add the beaten eggs to form a dough.
Place dough in freezer bag and chill in the freezer. Pour melted butter into 10-inches(25 cm) greased baking sheet. Sprinkle with the brown sugar.
Place the fruit mixture onto the butter and sugar. Poll or press out the dough until it is large enough to cover the fruit. Place over the fruit and gently press down.
Preheat turbo oven to 374°F(190°C). Place baking sheet on the low grilling rack and cook for 25-30 minutes.
Turn out onto serving plate so the fruit is face upwards. Serve French prune tart hot with cream or yogurt.