Baking

Prune and port tart

You can use cognac or armagnac in place of the port when making this sophisticated tart for dessert.
prune and port tart
8
1H

Ingredients

Method

1.Make walnut pastry. Process flour, nuts and sugar until combined. Add butter; process until crumbly. Add egg, process until ingredients just come together. Knead on floured surface until smooth. Enclose with plastic wrap; refrigerate 30 minutes.
2.Preheat oven to 200°C/400°F. Grease 24cm (9½-inch) loose-based flan tin.
3.Roll pastry between sheets of baking paper until large enough to line tin.
4.Lift pastry into tin; ease into base and side, trim edge. Refrigerate 20 minutes. Place pastry case on oven tray, bake 20 minutes; cool. Reduce oven to 180°C/350°F.
5.Place prunes into pastry case. Combine crème fraîche, eggs, sugar, port, cornflour and garam masala in large jug; gently pour over prunes.
6.Bake about 25 minutes or until custard is set; cool. Refrigerate overnight. Dust with sifted icing sugar.

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