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Tarte Aux Pruneau Et Aux Amandes (Prune and Almond Tart)

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From "Bistro Cooking" by Patricia Wells. For the brewed tea, Ms. Wells recommends using about 1 tablespoon of loose Earl Grey tea leaves to 2 cups (50 cl) of water.


Serves: 8

  • 500 hot tea (strong, black - such as Earl Grey)
  • ½ pitted pitted prunes
  • 63 whole natural almonds
  • 1 large lightly beaten egg
  • 5 tablespoons granulated sugar
  • 2 tablespoons eau de vie (plum - or brandy)
  • 188 creme fraiche (or whipping cream)
  • 1 pate sucree shell (partially baked and cooled)
  • 1 tablespoon confectioners' sugar


Tarte Aux Pruneau Et Aux Amandes (Prune and Almond Tart) is a community recipe submitted by exiledcal and has not been tested by so we are not able to answer questions regarding this recipe.

  • At least 1 hour before preparing the tart, pour the hot tea over the pitted prunes. Set aside to marinate.
  • Preheat oven to 375F (190C).
  • In a food processor, grind the almonds to a fine powder. Add the egg, sugar, eau-de-vie, and crème fraîche. Process until very smooth.
  • Thoroughly drain the pitted prunes, discarding the soaking liquid. Carefully arrange the pitted prunes in the cooked tart shell. This will seem like a lot of pitted prunes, and you may have to arrange them in 2 layers.
  • Pour the almond filling over the pitted 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. Sprinkle on the confectioner's sugar. Cool on a rack. Serve at room temperature.
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