Prepare to transport your taste buds to the charming countryside of France with this decadent Prune Tart with Frangipane - a dessert that promises to elevate your baking skills and impress even the most discerning food lovers! Imagine a golden, buttery tart shell cradling a luxurious almond cream, studded with sweet, tender prunes that melt in your mouth. This isn't just a dessert; it's a culinary masterpiece that combines rustic French tradition with elegant simplicity, guaranteed to make your kitchen smell like a Parisian patisserie.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: French
Serves: 8 servings
Ingredients
- 1 pre-made tart shell
- 200g prunes, pitted
- 100g almond flour
- 100g unsalted butter, softened
- 100g sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp all-purpose flour
- Powdered sugar for dusting
Instructions
- Preheat the oven to 180°C (350°F). Ensure the oven rack is positioned in the middle of the oven for even baking.
- Prepare the prunes by checking they are pitted. If needed, slice them lengthwise into thin, elegant strips for better distribution in the tart.
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, using an electric mixer or whisk. This should take about 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
- Gently fold in the almond flour and all-purpose flour, creating a smooth frangipane mixture. Ensure no lumps remain.
- Place the pre-made tart shell on a baking sheet. Spread the frangipane mixture evenly across the base of the tart shell, leaving a small border around the edges.
- Arrange the prune slices decoratively on top of the frangipane, gently pressing them slightly into the mixture.
- Bake in the preheated oven for 40-45 minutes, or until the frangipane is golden brown and set, and the edges of the tart shell are lightly crisp.
- Remove from the oven and let cool completely on a wire rack for at least 30 minutes.
- Before serving, dust the tart generously with powdered sugar using a fine-mesh sieve for an elegant finish.
- Slice into 8 equal portions and serve at room temperature. Best enjoyed on the day of baking, but can be stored in an airtight container for up to 2 days.
Tips
- Room Temperature Ingredients: Ensure butter and eggs are at room temperature for smoother, more consistent frangipane.
- Prune Preparation: Pat prunes dry before arranging to prevent excess moisture in the tart.
- Even Baking: Use a light-colored baking sheet to prevent over-browning of the tart bottom.
- Frangipane Consistency: Mix flour gently to avoid developing gluten, which can make the filling tough.
- Cooling is Crucial: Allow the tart to cool completely to let the frangipane set properly.
- Decoration Tip: For a professional touch, arrange prunes in a circular or geometric pattern.
- Storage: If not serving immediately, store in a cool, dry place and dust with powdered sugar just before serving.
Nutrition Facts
Calories: 287kcal
Carbohydrates: 24g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
