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Prune Tart With Armagnac Whipped Cream


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Prune Tart With Armagnac Whipped Cream 0 Picture


  • 1 cup Armagnac or Cognac more as needed
  • 1 pound pitted prunes
  • 1 large egg
  • 1/3 cup sugar plus
  • 1 tablespoon sugar
  • 1/4 cup sifted all-purpose flour
  • 1 cup heavy cream plus
  • 3/4 cup heavy cream
  • 1 1/2 cups all-purpose flour
  • 4 teaspoons granulated sugar
  • 1/2 teaspoon salt
  • 1 stick cold unsalted butter cut small pieces
  • 2 tablespoons solid vegetable shortening
  • 3 tablespoons ice water
  • Powdered sugar as garnish


Servings 1


Step 1

In a saucepan, warm the Armagnac over medium heat. Remove from the heat, add the prunes, and let steep, stirring occasionally, until softened, 1 to 2 hours. Drain and reserve the steeping liquid.

Preheat the oven to 375 degrees.

In a bowl, beat the egg with 1/3 cup of the sugar until thick, about 2 minutes. Add the flour and 1 cup cream, and beat well. Add 3 tablespoons of the reserved prune soaking liquid and beat well.

Arrange the prunes in the bottom of the prepared tart shell. Pour the cream mixture over the top and bake until risen and golden brown, 25 to 30 minutes. Remove from the oven and cool on a wire rack.

In a bowl, whip 3/4 cup cream with an electric mixer until soft peaks just start to form. Add the remaining tablespoon of sugar and 1 to 2 tablespoons of the remaining prune liquid, and whip until soft peaks form. Transfer to a decorative bowl.

To serve, sprinkle with powdered sugar and serve with the Armagnac cream on the side.

For the Sweet Tart Crust: Sift the flour, sugar, and salt into a large mixing bowl. Add the butter pieces and shortening, and work with your fingertips until it comes together and forms small pea shapes. Work the ice water into the dough until it just comes together, being careful not to overmix. Form the crust into a disk shape, wrap tightly in plastic wrap, and place in the refrigerator to rest for at least 30 minutes.

Preheat the oven to 375 degrees.

Place the dough on a lightly floured surface and roll into an 11-inch circle. Transfer to a 9-inch tart pan with a removable bottom, trim any excess dough, and refrigerate for 30 minutes. Remove from the refrigerator and cover the bottom with a sheet of parchment paper and layer of pie weights or uncooked beans. Bake for 10 minutes. Remove the parchment and beans, and cook until the crust has just colored and is set, about 10 minutes.

Remove from the oven and cool on a wire rack.

This recipe yields 1 (9-inch) tart, 6 to 8 servings.

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