Prune & Armagnac Tart

Food Photography Photographer London UK Christmas

Serves 8 - 12


for the filling :
300g pitted prunes
100ml armagnac
for the frangipane :
150g caster sugar
3 large eggs
150g ground almonds
150g melted butter
1tsp vanilla paste

you will need :
25cm loose bottom tart tin, with an
all butter pastry case, baked blind


Soak the prunes in the armagnac for at least 3-4 hours, overnight if you think ahead. 
Set the oven to 170°C.
Whisk together the sugar and eggs until blended then mix in the ground almonds and vanilla paste.
Pour in the melted butter and stir through.
Take the prunes out of the armagnac liquid and place them in the cooked pastry case.
Pour the prune liquid into the frangipane mixture and combine.
Spoon the mixture over the prunes, level and place in the pre-heated oven for around 35 minutes. Serve warm with crème fraîche...and a Happy Christmas to you!