End of the year approach means a lot of sweet treats, festivity and family reunion. Today I made a tasty tart, this recipe is inspired by Stefan Gourmet’s blog that I follow. I appreciate the detailed of his work and the large varieties of his recipes.
Here, I opted for a prune purée (dried plum purée) instead of fig jam!
Merci beaucoup Stefan!
Now let’s go to Angie from The Novice Gardener at the Fiesta Friday #98 and thanks to our co-host for this week Sadhna @ Herbs, Spices, and Traditions and Natalie @ Kitchen, uncorked.
Serves: 5 tarts
Ingredients: (for the crust/pâte sablée)
- 300g of plain flour/all purpose flour
- 125g of soft butter
- 100g of icing sugar
- A pinch of salt
- 1 egg
- 25ml of water (less or more depending the quality of your flour)
Procedure:
- In a food processor, add the flour, the pinch of salt, the icing sugar, the soft butter and then one egg.
- Start to mix all the ingredients together until you assemble the dough.
- Slowly add the water and continue to mix, until it holds a ball.
- The dough now is ready.
- Wrap the dough in a plastic wrap and keep it in the fridge for 30 minutes.
- After 30 minutes remove the dough from the fridge.
- Grease 5 individual removable bottom tart pans (13 centimeters and 3 centimeters deep).
- Dust with flour a clean surface.
- Cut the dough in 5 equals balls.
- With a rolling pin, flatten the first ball of dough the size of your tart pan.
- Add delicately the flattened dough into the tart pan.
- Poke the bottom of each crust.
- Proceed the same way for the rest of the dough and set aside.
- Preheat the oven to 180C degrees.
Ingredients: (for the prune purée, you can prepare a day before the purée)
- 500g of pitted prunes (dried plums)
- 50g of caster sugar
- 1 tea bag (red tea/black tea)
- Hot water
Procedure:
- In a large bowl add the pitted prunes/dried plums.
- Cover with hot water and add one tea bag for 15 minutes.
- After 15 minutes remove the water.
- In a food processor add the dried plums and 50g of caster sugar.
- Mix a few seconds just to obtain a thick texture (not perfect and smooth texture) and set aside.
Ingredients: (for the filling)
- 100g of soft butter
- 80g of caster sugar
- 80g of almond powder
- 50g of plain flour/all purpose flour
- 2 eggs
- A few sliced almonds for the decoration
Procedure:
- In a medium bowl add the butter and the sugar.
- Start to mix until the texture becomes creamy.
- Add the first egg and continue to mix.
- Add the second egg and mix until all the ingredients are well combined together.
- Finally, pour the almond powder and the flour.
- Mix very well until the mixture is consistent and set aside.
- Pour the prune purée into each tart (equally) and pour the almond cream on the top of each tart.
- Sprinkle with some almond slices.
- Bake for 45 minutes (more or less depending on the oven) or when the crust is golden brown.
- Remove from the oven and allow to cool for 30 minutes.
- Brush with a little of warm honey on the top if you want.
The tart is really delicious!
Bon Appétit!
Petite Panière 
that looks really good!!!!!! defo have to try this recipe
Thank you so much! 🙂
Oh goodness Linda, I’m sure all the revelers at Fiesta Friday will be swooning at these gorgeous looking tarts that you’ve brought. Just decadent and delicious looking. ‘Tis the season, wouldn’t you say? 🙂
Thank you very much, I really appreciate your kind words Loretta. Have a wonderful week! 🙂
Wow these are so beautiful! What a lovely tart Linda! you always bring such different and gorgeous recipes to us! Thank you 🙂
Thank you so much Lynz, you’re so kind. Have a nice week and Happy Holidays to you and your family! 🙂
You too Linda! Xx
Linda, these tarts are making me drool. I neevr had prune tarts, though. These sound delicious! 😀 I wish you a fab week. xx
Thanks a lot Jhuls for your kind words. The prune tarts were very yummy 😀 I wish you a fab week too xxx
Absolutely gorgeous! Always!!! Have a good week x x x
Thank you so so much Elaine. Have a fab week xxx
Thank you xx have a good weekend xx
The tarts look wonderful! Wonderful idea, to pair the prunes with almonds. 🙂
Thank you very much Ronit. The combination was very nice. I always have prunes at home. Great with a cake too! 🙂
I agree, Linda. I sometimes make a cake that combines fresh plums with prunes. It’s a very nice combination. 🙂
These look so delightful, Linda! 🙂
Thank you so much Freda! 🙂
Beautiful in style, flavour and texture, as always my friend. I’m always keen for a little fruity, frangipane tart!
Thanks a lot Margot, you’re too kind. I really appreciate your comment. The tart was very nice and Stefan’s frangipane so delicious. Have a wonderful week! 🙂 xx
Wow Linda! You are a super star! You bake with such precision and patience that it’s really awesome!
Oh, Sonal your comment made my day, you’re so sweet. Have a superb week and Happy Holidays! 🙂
❤️
Everything you make is amazing! YOU are amazing, Linda! These are fabulous! 😍
Angie,I really appreciate your comment. I started the week with a smile. Thanks a lot my Dear. Have a nice day! 🙂 xoxo
I don’t bake with prunes but your filling sure makes me want a slice or two of your tart 🙂
Thank you very much Judi. I would love to send you a large one just for you! 🙂
Looks great! 🙂
Thank you so much! 🙂
Hi Linda, your tarts look absolutely wonderful! Thanks for the shout out. Funny that you made them with prunes, because that is what the original was made with. I’ll have to make the tart with prunes, too. I know my mother would love that.
Merci beaucoup Stefan. Thank you very much, your recipe was a huge success at home. We love prunes at home and I always have a large jar at home. Your frangipane is amazing and I planed to bake mini Tropezienne with your recipe. I hope your mother would love this version. Have a nice week! 🙂
So beautiful and delicious, Linda!
Thank you so much, Anna and Have a nice weekend! 🙂
Thank you, Linda! Have a wonderful weekend as well! 🙂
These look so perfect. I’ll have to try this out although I’m a huge fan of figs and prunes so it’ll be a toss up 🙂
Thanks a lot Amanda for your kind comment and I’m glad you like the recipe! 🙂 Have a nice Friday!
OMG, Linda, your tarts look absolutely heavenly! Stefan is so talented and knowledgeable in many categories of cooking/baking, and so are you! You make everything in perfection. I really mean that. Not only are they beautiful to the eyes, but I am certain fabulously tasty. I’m in awe. 🙂
I agree, Stefan is brilliant and I learned so much from his recipes. Fae, thank you so much for always being so nice to me, I really appreciate. We enjoyed this tart at home, a classic and yummy dessert. Have a wonderful day! 🙂
It’s perfectly beautiful — and looks delicious! Hugs.
Thank you so much for your nice comment. Happy Holidays xx
Linda, I still can’t get over how perfect your treats are. Everything you make looks magazine ready. ❤
Thank a lot Patty, I really appreciate your comments. Wishing you all the best for 2016 (more beautiful pictures) 😉 Have a fantastic day! 🙂