Flan aux pruneaux

Flan aux pruneaux

Prune tart

By
From
Baking
Serves
6-8
Photographer
Vanessa Levis

A simple French tart. A good cook will have the pastry made ahead and rolled into the tart case, ready to be filled with the prepared prunes half an hour or so before required.

Ingredients

Quantity Ingredient
1 teaspoon tea leaves
500g large pitted dessert prunes
1 quantity * plain rich shortcrust pastry [rid:3101]
1 egg
1/2 cup cream
1 teaspoon cornflour
55g caster sugar
2 tablespoons cointreau or grand marnier
30g butter
cream, to serve

Method

  1. Make a weak tea, strain it and pour over the prunes. Allow to soak for 4 hours.
  2. Preheat the oven to 200°C. Grease a 20 cm loose-based flan tin.
  3. Roll out the pastry and use it to line the prepared flan tin. Drain and stone the prunes, then spread out in the pastry case. Bake for about 20 minutes.
  4. Meanwhile, beat the egg with the cream, cornflour, sugar and liqueur. Remove the tart from the oven, pour the custard mixture over and dot with butter. Return to the oven and bake for further 10–15 minutes to set the custard. Cool on a wire rack and serve with either pouring cream, or softly whipped cream.

Note

  • Use regular black tea, or Earl Grey if you like it.
Tags:
baking
bakery
margaret
fulton
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