Prune & Almond Tart
Yield
1 tartPrep
20 minCook
45 minReady
1 hrsTrans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ounces |
black tea
|
* |
| 1 | pound |
prunes
pitted |
|
| 1 | each |
eggs
lightly beaten |
|
| 5 | tablespoons |
sugar
granulated |
|
| 1 ⅞ | cups |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 144.5 | ml/g |
black tea
|
* |
| 453.6 | g |
prunes
pitted |
|
| 1 | each |
eggs
lightly beaten |
|
| 75 | ml |
sugar
granulated |
|
| 444 | ml |
heavy whipping cream
|
|
Directions
Preheat the oven.
Grind the almonds to a fine powder.
Add the egg, sugar, eau-de-vie and cream.
Process until very smooth.
Thoroughly drain the prunes, discarding the soaking liquid.
Carefully arrange the prunes in the cooled tart shell (2 layers).
Pour the almond filling over the prunes.
Place the tart in the center of the oven, and bake until the filling is set and the tart shell is nicely browned, about 45 minutes.
Remove from the oven and sprinkle on the confectioners' sugar.
Cool on a rack.
Serve at room temperature.
