Almond and Prune Tart

IMG_5051 IMG_5050

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


  1. In a food processor, add the flour, the pinch of salt, the icing sugar, the soft butter and then one egg.
  2. Start to mix all the ingredients together until you assemble the dough.
  3. Slowly add the water and continue to mix, until it holds a ball.
  4. The dough now is ready.
  5. Wrap the dough in a plastic wrap and keep it in the fridge for 30 minutes.
  6. After 30 minutes remove the dough from the fridge.
  7. Grease 5 individual removable bottom tart pans (13 centimeters and 3 centimeters deep).
  8. Dust with flour a clean surface.
  9. Cut the dough in 5 equals balls.
  10. With a rolling pin, flatten the first ball of dough the size of your tart pan.
  11. Add delicately the flattened dough into the tart pan.
  12. Poke the bottom of each crust.
  13. Proceed the same way for the rest of the dough and set aside.
  14. 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


  1. In a large bowl add the pitted prunes/dried plums.
  2. Cover with hot water and add one tea bag for 15 minutes.
  3. After 15 minutes remove the water.
  4. In a food processor add the dried plums and 50g of caster sugar.
  5. Mix a few seconds just to obtain a thick texture (not perfect and smooth texture) and set aside.

Ingredients: (for the filling, frangipane)

  • 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


  1. In a medium bowl add the butter and the sugar.
  2. Start to mix until the texture becomes creamy.
  3. Add the first egg and continue to mix.
  4. Add the second egg and mix until all the ingredients are well combined together.
  5. Finally, pour the almond powder and the flour.
  6. Mix very well until the mixture is consistent and set aside.
  7. Pour the prune purée into each tart (equally) and pour the frangipane on the top of each tart.
  8. Sprinkle with some almond slices.
  9. Bake for 45 minutes (more or less depending on the oven) or when the crust is golden brown.
  10. Remove from the oven and allow to cool for 30 minutes.
  11. Brush with a little of warm honey on the top if you want.

The tart is really nice and the frangipane cream is delicious!


Bon Appétit!



41 thoughts on “Almond and Prune Tart

  1. Loretta

    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? 🙂

  2. StefanGourmet

    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.

    • lapetitepaniere

      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! 🙂

  3. Fae's Twist & Tango

    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. 🙂

    • lapetitepaniere

      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! 🙂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s