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



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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