Prune & Almond Tart

This is a French pastry-shop classic: plump, tea-soaked prunes laid into a buttery tart shell and blanketed with a rich almond frangipane that bakes into something between a custard and a cake. The almonds get ground to a fine powder and whisked with egg, sugar, cream, and a measure of eau-de-vie (a clear French fruit brandy; plum or pear work beautifully here). As it bakes, the filling sets around the prunes into a creamy, fragrant layer.

Soaking the prunes in strong black tea plumps them up and adds a subtle tannic note that balances the sweetness. Don’t use the soaking liquid in the filling; drain the prunes well or the tart turns weepy.

Arrange the prunes in two layers so every slice gets plenty of fruit.

A generous dust of confectioners’ sugar on top just as it comes out of the oven melts into a thin glaze.

Pro Tips

• Soak the prunes in hot tea for at least 30 minutes (longer is better). Cold soaking takes forever and doesn’t penetrate fully.
• Grind the almonds with a few tablespoons of the sugar to keep them from turning into almond butter in the processor.
• Blind-bake the tart shell before filling. A raw shell under wet filling goes soggy and never crisps up.
• Cool completely on a rack before slicing. Warm frangipane drips; cooled it slices cleanly.

Variations

• Swap prunes for dried apricots, figs, or pears for a seasonal twist.
• Use Armagnac or dark rum in place of eau-de-vie for a deeper, more aromatic filling.
• Sprinkle sliced almonds on top before baking for extra crunch and visual appeal.