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James Martin's Prune and Armagnac tart

For the pastry

100g/3 oz chilled butter, diced, plus extra for greasing

275g/10oz plain flour, plus extra for dusting

100g/3 oz icing sugar

2 free-range eggs

For the filling

500g/1lb 2oz prunes, stones removed

200ml/7fl oz Armagnac

200g/7oz caster sugar

100g/3 oz butter, softened

2 free-range eggs, plus 1 free-range egg yolk

50g/2oz self-raising flour

125g/4 oz ground almonds

25g/1oz whole blanched almonds

300ml/10fl oz double cream

2 tbsp icing sugar

Method

Grease a 23cm/9in loose-bottomed, deep-sided tart tin with butter and dust with

flour.

For the pastry, sift the flour and icing sugar into a bowl, then rub in the

butter with your fingertips until the mixture resembles breadcrumbs.

Make a well in the centre of the mixture. Crack in the eggs and stir using your

fingertips until the mixture comes together as a sticky dough.

Turn out the dough onto a lightly floured work surface and knead lightly until

smooth. Flatten to a thickness of 1cm/ in using the palms of your hands, then

cover with cling film and chill in the fridge for at least 30 minutes.

Meanwhile, for the filling, add all of the prunes, 150ml/5fl oz of the

Armagnac, 100g/3 oz of the caster sugar, and 100ml/3 fl oz of water to a

saucepan. Bring the mixture to the boil, then turn off the heat and set aside

for 5-10 minutes, or until the prunes have absorbed the liquid and plumped up

and softened.

Roll out the pastry onto a lightly floured surface to a thickness of 3mm.

Carefully line the prepared tart tin with the pastry, pressing it into the

edges of the tin. Take care not to stretch or break the pastry.

Blend half of the soaked prunes with 3 tablespoons of the soaking liquid in a

food processor until smooth and pur ed. Spread this mixture over the base of

the pastry case.

Preheat the oven to 190C/170C Fan/Gas 5.

For the filling, beat the butter and the remaining caster sugar until pale and

fluffy. Add the eggs and egg yolk, one at a time, beating well after each

addition, until they have all been fully incorporated into the mixture. Fold in

the flour and ground almonds carefully with the last of the Armagnac.

Spoon the mixture into the pastry case and smooth the top. Decorate the top of

the filling with the remaining soaked prunes and the blanched whole almonds

(reserve the remaining soaking liquid).

Bake the tart for 25-35 minutes, or until the filling is golden brown, puffed

up slightly and darker brown around the edges.

Just before serving, heat the remaining soaking liquid in a small pan. Bring to

the boil, then reduce and simmer for 5-10 minutes, or until sticky and syrupy.

When the tart comes out of the oven, trim the excess pastry from the edges to

give a clean edge and brush the top with the Armagnac syrup.

Whisk the double cream in a bowl until soft peaks form when the whisk is

removed. Gently whisk in the remaining Armagnac. Dust the tart with icing

sugar.

Serve the tart hot or warm with the Armagnac cream.