SBS Food

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Prune tart

A delicious tart with fresh (or frozen then thawed) pipped prunes on a puff pastry crust with a marzipan filling (other fruit can be substituted for the prunes).

  • serves

    8 (or 6 piglets)

  • prep

    30 minutes

  • cook

    10 minutes

serves

8 (or 6 piglets)

people

preparation

30

minutes

cooking

10

minutes

Ingredients

  • sheets Pampas butter puff pastry 
  • 250 g almond paste / marzipan 
  • 125 g butter (soft) 
  • 3 eggs 
  • 60 g self raising flour (white) 
  • lemon rind (grated)
  • 1 kilo of fresh (or frozen then thawed) pipped prune halves

Instructions

Preheat oven to 190ºC. 
 
Line a 30cm buttered pie dish with puff pastry and prick pastry with fork. 

 
Beat almond paste and butter until foamy. Slowly add eggs, then flour and grated lemon rind. Spread filling on pastry and smooth with cranked spatula. Arrange prunes in a circular pattern standing up and leaning out towards the rim slightly, with the stalk ends on the filling. 
 
Bake for 60-70 minutes.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Published 25 June 2015 11:42am
By Peter Huber
Source: SBS



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