Prune tart


Ingredients 22
Servings 8
Time

Ingredients

  • BATTER
  • 200
    g
    sugar
  • 250
    ml
    cooking oil
  • 3
    extra-large eggs
  • 5
    ml
    vanilla essence
  • 240
    g
    cake flour
  • 5
    ml
    bicarbonate of soda
  • 5
    ml
    nutmeg
  • 5
    ml
    allspice
  • 5
    ml
    ground cinnamon
  • 1
    ml
    salt
  • 250
    ml
    buttermilk
  • 100
    g
    finely chopped walnuts
  • 250
    g
    prunes, stoned, soaked and finely chopped
  • SYRUP
  • 150
    g
    sugar
  • 125
    ml
    buttermilk
  • 60
    ml
    butter
  • 15
    ml
    syrup
  • 1
    ml
    bicarbonate of soda
  • 1
    ml
    vanilla essence
  • 15
    ml
    lemon juice
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Spray a 24 cm ovenproof pie dish with non-stick spray. Beat the sugar and oil together. Add the eggs one by one, beating well after each. Add the vanilla essence and mix well. Sift together the dry ingredients and add bit by bit to the egg mixture, alternating with the buttermilk. Add the chopped walnuts and prunes and mix well. Pour the mixture into the prepared pie dish and bake for 45 minutes or until done. Mix the syrup ingredients and heat slowly until the sugar has melted. Bring to the boil and simmer for 5 minutes. Prick the tart with a fork and pour the syrup over the tart while still hot. Serve with ice cream for dessert or with cream as a teatime treat. Makes a large tart.
 

Read more on: bake  |  fruit
 

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