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Brandy and prune tart

Recipe from: 10/21/1993 12:00:00 AM
Ingredients 13
Servings 0
Time 30 min


  • 450
  • 150
  • 1
    lemon, rind
  • 240
    cake flour
  • 2
    mixed spice
  • 150
    icing sugar
  • 170
  • 1
    egg yolk
  • 100
    iced water
  • 6
    sheets phyllo pastry
  • icing sugar for dusting


30 min
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.

Read more on: bake  |  fruit

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