| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 15 min |
| Yield: | 8 servings |
Ingredients
- 1 tablespoon unsalted butter, at room temperature
- Granulated sugar
- 1 cup pitted prunes, 1/2-inch-diced (6 ounces)
- Good Armagnac
- 3 extra-large eggs, at room temperature
- 6 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 1/2 cups heavy cream
- 2 teaspoons pure vanilla extract
- 1 teaspoon grated lemon zest
- Confectioners’ sugar, for dusting
Instructions
- Preheat the oven to 375 degrees F. Grease a 10-by-1 1/2-inch round baking dish with the butter and sprinkle with 1 tablespoon of granulated sugar.
- In a small bowl, combine the prunes with 2 tablespoons of Armagnac and microwave on high for 1 minute. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and 1/3 cup granulated sugar on medium-high speed for 3 minutes, until light and thick. In a small bowl, combine the flour, baking powder, and salt. Combine the cream, vanilla, lemon zest, and 1 tablespoon Armagnac in a glass measuring cup. On low speed, slowly add the dry ingredients to the batter and then add the liquid ingredients, mixing well. Set aside for 10 minutes
- Distribute the prunes in the prepared pan and carefully pour on the batter. Sprinkle evenly with 1 teaspoon granulated sugar. Bake for 35 to 40 minutes, until the top is golden brown and a toothpick comes out clean. Cool slightly, sprinkle with confectioners’ sugar, and serve warm.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 279 |
| Total Fat | 20 g |
| Saturated Fat | 12 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 2 g |
| Sugar | 12 g |
| Protein | 5 g |
| Cholesterol | 132 mg |
| Sodium | 124 mg |
Reviews
Very very good summer tart with vanilla ice cream. Made with milk not heavy cream and orange not lemon zest but otherwise the same. With no butter or cream it was light and fruity and reminded me of sweets in Paris.
Next time I’ll make it early in the morning so I don’t use the oven on a hot summer afternoon.
*Food Network- this is an intermediate level recipe not “easy” I think you need to have a lot of experience in order to get this one right the first time.
Next time I’ll make it early in the morning so I don’t use the oven on a hot summer afternoon.
*Food Network- this is an intermediate level recipe not “easy” I think you need to have a lot of experience in order to get this one right the first time.
I made this with fruits and liqueurs I had around. That meant bananas and a banana liqueur. It turned out great! Really good dessert. Ina is right, you can put any combo of fruits and liqueurs together for this recipe.