Brandy and prune tart

YOU
0 serving Prep: 30 mins, Cooking: 30 mins
Rate this recipe
Fruit

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (11)

450.00 g prunes
150.00 ml brandy
1.00 lemon — zest only
SHORT CRUST PASTRY
240.00 g flour — cake
2.00 ml mixed spice — ground
150.00 ml icing sugar
170.00 g butter
1.00 eggs — yolk only
100.00 ml water — iced
TOPPING
6.00 phyllo pastry — sheets
icing sugar — for dusting
Tap for ingredients
Tap for ingredients

Method:

Preheat the oven to 200 ºC (200 ºF). Place the prunes in a saucepan and pour over the brandy and 150 ml water. Simmer for about 10 minutes or until the prunes are soft. Stone and cool completely. Add the lemon rind.
Mix the dry ingredients together. Rub in the butter with your fingertips until the mixture resembles breadcrumbs. Add the egg yolk and just enough iced water to form a soft, manageable dough. Roll into a ball, cover with plastic wrap and chill for about 20 minutes. Roll out on a floured surface and line a 26 cm loose-bottomed pie tin with the pastry. Prick the bottom of the pastry and chill once more for about 20 minutes. Line the pastry with wax paper and weight it down with dried beans. Bake the pastry shell for about 7 minutes. Remove the dried beans and wax paper. Bake for another 7-10 minutes until the crust is baked through but not browned. Spoon the filling into the crust.
Quarter each sheet of phyllo pastry and crumple each quarter up like a piece of paper. Arrange on top of the filling until it is entirely covered. Sprinkle with water and bake at 180 ºC (350 ºF) until crisp and golden. Dust with icing sugar just before serving.
Makes a large tart.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.