This prune tart recipe is a winter tradition in France. The prune filling, accented with cinnamon, vanilla, and a bit of creamy butter, is anything but basic. A little dollop of Chantilly cream or ice cream served with the dessert makes the ideal treat.
Prep Time: 2 hours, 20 minutes
Cook Time: 50 minutes
Total Time: 3 hours, 10 minutes
- 2 1/2 cups all-purpose flour
- 4 teaspoons granulated sugar
- 3/4 teaspoon salt
- 14 tablespoons cold butter
- 6 tablespoons cold water
- Fruit Filling:
- 12 ounces pitted prunes
- 1 teaspoon butter
- 1 tablespoon granulated sugar
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
In a small bowl, mix together the flour, sugar, and salt. Using a pastry cutter, large-tined fork, or a food processor on pulse setting, cut the chilled butter into the flour until it resembles coarse sand with a few pea-sized pieces of butter still visible. Sprinkle the cold water onto the mixture and toss gently a few times, just until it forms a ball that holds together.
Separate the dough into two balls, flatten slightly into thick disk shapes, wrap in plastic wrap, and chill for several hours before working with it.
Roll and trim the dough to make 2 circles large enough to fit a 10-inch round or fluted cake pan. Fit 1 circle into the bottom and up the sides of the pan.
Preheat an oven to 375F. In a medium size saucepan, cover the prunes with 2/3 cup water and bring them to a simmer. Remove the pan from the heat, stir in the butter, sugar, cinnamon, and vanilla, and then allow the prunes to soak for 20 minutes. Blend the prune mixture in a food processor on the pulse setting, until the filling becomes a coarse-textured puree.
Spread the prune filling into the prepared pastry and top it with the second pastry circle. Press the edges together to seal the tart and bake it for 40 minutes, until it turns golden brown and pulls away from the sides of the pan.
Allow the tart to cool in the pan on a wire rack for 15 minutes. Gently loosen the sides of the tart and invert in onto a plate. Place a serving plate on the bottom of the upside-down tart and invert it onto the plate. Serve warm or store at room temperature, covered tightly, for up to 3 days.
This prune tart recipe makes 8 to 10 servings.