This elegant Prune and Almond Tart offers a sophisticated balance of sweet, tart, and nutty flavors. The base is a crisp, savory shortcrust pastry that holds a generous layer of marzipan or almond frangipane. The star of the show is the topping: tender prunes macerated in warm black tea, which infuses them with a subtle, earthy complexity. Cinnamon and orange zest brighten the fruit, while the toasted almonds add a delightful crunch. It’s the perfect dessert for autumn afternoons, holiday gatherings, or a cozy weekend treat. Serve it warm with a dollop of crème fraîche or a scoop of vanilla ice cream for a truly memorable experience.
Prune & Almond Tart
Description
This elegant Prune and Almond Tart offers a sophisticated balance of sweet, tart, and nutty flavors. The base is a crisp, savory shortcrust pastry that holds a generous layer of marzipan or almond frangipane. The star of the show is the topping: tender prunes macerated in warm black tea, which infuses them with a subtle, earthy complexity. Cinnamon and orange zest brighten the fruit, while the toasted almonds add a delightful crunch. It&# 226;ÂÂs the perfect dessert for autumn afternoons, holiday gatherings, or a cozy weekend treat. Serve it warm with a dollop of crème fraîche or a scoop of vanilla ice cream for a truly memorable experience.Ingredients
Directions
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Preheat your oven to 375ðF (190ðC).
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Steep the black tea bags in 5 dl of boiling water for 5 minutes, then remove bags and let the tea cool slightly.
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Place pitted prunes in a bowl and pour the warm tea over them. Let them macerate for 15-20 minutes to plump up, then drain, reserving 2 tablespoons of the tea liquid.
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In a food processor, pulse almond flour, all-purpose flour, sugar, and a pinch of salt until combined.
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Add cold cubed butter and pulse until the mixture resembles coarse crumbs.
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Drizzle in 2 tablespoons of the reserved tea liquid and pulse just until the dough comes together. Do not overwork.
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Press the dough into a 9-inch tart pan with a removable bottom, ensuring even coverage on the bottom and sides. Chill for 15 minutes.
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Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes.
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Remove weights and parchment, then bake for another 5 minutes until the crust is lightly golden. Remove from oven and reduce heat to 350ðF (175ðC).
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In a bowl, mix the almond paste with 1 egg yolk (if not strictly vegan, otherwise use 1 tbsp extra tea liquid and 1 tbsp oil) until smooth.
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Spread the almond mixture evenly over the pre-baked crust.
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Toss the drained prunes with cinnamon and orange zest.
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Arrange the prunes on top of the almond layer in a decorative pattern.
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Bake for 25-30 minutes until the almond layer is set and lightly browned and the fruit is bubbly.
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Allow the tart to cool completely in the pan before removing the sides and slicing.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 53.8kcal
- % Daily Value *
- Total Fat 0.6g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1.2mg1%
- Total Carbohydrate 12.5g5%
- Dietary Fiber 6.6g27%
- Sugars 6.1g
- Protein 1.8g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a strictly vegan version, substitute the egg yolk in the almond paste mixture with 1 tablespoon of reserved tea liquid and 1 tablespoon of neutral oil.
You can use any strong black tea, such as Earl Grey or English Breakfast, to infuse the prunes with different flavor profiles.
Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat gently in the oven before serving for best texture.
