Prune tart with armagnac ice cream

8 servings

Ingredients

Quantity Ingredient
½ cup Prunes; pitted
2 tablespoons Armagnac
1 cup Seedless Lexia raisins
1 cup Water
¼ cup Brown sugar
⅓ cup Unsalted butter
½ cup Almonds; ground
½ cup Icing sugar
1 Chilled unbaked 9\" pastry shell prepared previously in a French tart pan.
1 teaspoon Orange rind
1 tablespoon Lemon juice
2 tablespoons Orange juice
3 tablespoons Butter
2 Eggs
1 tablespoon Rum
2 tablespoons Pastry flour
4 Prunes; pitted and sliced for garnish

Directions

THE FILLING

THE ALMOND CREAM

THE PASTRY

Soak prunes in Armagnac overnight. Puree coarsely in a processor or blender. Set aside.

Combine raisins, water, brown sugar and orange peel in a stainless steel saucepan. Cover; bring to a boil; reduce heat and simmer for 10 min or until raisins are soft. With a slotted spoon remove raisins; set aside. Add lemon and orange juices to pan and uncovered cook down to a syrup, about 3 tb. Remove from heat and whisk in butter, prune puree and the soaked raisins.

For the almond creme, in a separate bowl cream butter until fluffy.

Beat in ground almonds and icing sugar. Whip in eggs, one at a time, beating hard after each addition. Stir in rum and flour. Spread prune filling on bottom of the tart shell, smoothing the top. Cover evenly with the almond cream and garnish with slices of pitted prunes. Bake in preheated 375 deg oven for 30 min or until a skewer inserted onto the centre comes out clean. Let cool and serve with a scoop of Armagnac ice cream. [ See next recipe.] From the L'Ordre de Bon Temps menu in Northern Bounty, A Celebration of Canadian Cuisine. Posted by Jim Weller.

Submitted By JIM WELLER On 08-30-95

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