Subj : James Martin's Prune & Armagnac Tart
To   : All
From : Ben Collver
Date : Thu May 02 2024 09:32:48

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: James Martin's Prune And Armagnac Tart
 Categories: Tarts
      Yield: 1 Tart

MMMMM---------------------------PASTRY--------------------------------
    100 g  Butter (3 oz); chilled,
           -diced, plus extra for
           -greasing
    275 g  Plain flour (10 oz); plus
           -extra for dusting
    100 g  Icing sugar (3 oz)
      2    Free-range eggs

MMMMM--------------------------FILLING-------------------------------
    500 g  Prunes (1 lb 2 oz); stones
           -removed
    200 ml Armagnac (7 oz)
    200 g  Caster sugar (7 oz)
    100 g  Butter (3 oz); softened
      2    Free-range eggs; plus 1
           -free-range egg yolk
     50 g  Self-raising flour (2 oz)
    125 g  Ground almonds; (4 oz)
     25 g  Whole blanched almonds (1
           -oz)
    300 ml Double cream (10 oz)
      2 tb Icing sugar

  Grease a 23 cm / 9" loose-bottomed, deep-sided tart tin with butter
  and dust with flour.

  For the pastry, sift the flour and icing sugar into a bowl, then rub
  in the butter with your fingertips until the mixture resembles
  breadcrumbs.

  Make a well in the centre of the mixture. Crack in the eggs and stir
  using your fingertips until the mixture comes together as a sticky
  dough.

  Turn out the dough onto a lightly floured work surface and knead
  lightly until smooth. Flatten to a thickness of 1 cm / 1/3" using the
  palms of your hands, then cover with cling film and chill in the
  fridge for at least 30 minutes.

  Meanwhile, for the filling, add all of the prunes, 150 ml / 5 oz of
  the Armagnac, 100 g / 3 oz of the caster sugar, and 100 ml / 3 oz of
  water to a saucepan. Bring the mixture to the boil, then turn off the
  heat and set aside for 5-10 minutes, or until the prunes have
  absorbed the liquid and plumped up and softened.

  Roll out the pastry onto a lightly floured surface to a thickness of
  3 mm.

  Carefully line the prepared tart tin with the pastry, pressing it
  into the edges of the tin. Take care not to stretch or break the
  pastry.

  Blend half of the soaked prunes with 3 tb of the soaking liquid in a
  food processor until smooth and pur ed. Spread this mixture over the
  base of the pastry case.

  Preheat the oven to 190°C/170°C Fan/Gas 5.

  For the filling, beat the butter and the remaining caster sugar until
  pale and fluffy. Add the eggs and egg yolk, one at a time, beating
  well after each addition, until they have all been fully incorporated
  into the mixture. Fold in the flour and ground almonds carefully with
  the last of the Armagnac.

  Spoon the mixture into the pastry case and smooth the top. Decorate
  the top of the filling with the remaining soaked prunes and the
  blanched whole almonds (reserve the remaining soaking liquid).

  Bake the tart for 25-35 minutes, or until the filling is golden brown,
  puffed up slightly and darker brown around the edges.

  Just before serving, heat the remaining soaking liquid in a small pan.
  Bring to the boil, then reduce and simmer for 5-10 minutes, or until
  sticky and syrupy.

  When the tart comes out of the oven, trim the excess pastry from the
  edges to give a clean edge and brush the top with the Armagnac syrup.

  Whisk the double cream in a bowl until soft peaks form when the whisk
  is removed. Gently whisk in the remaining Armagnac. Dust the tart
  with icing sugar.

  Serve the tart hot or warm with the Armagnac cream.

  Recipe by James Martin

  Recipe FROM: <gemini://gmi.noulin.net/cooking/79.gmi>

MMMMM

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