Rosemary Shrager’s California Prune and Walnut Tart

Published on September 24, 2014

Description

RS cake 3

Ingredients

  1. Sweet Pastry Ingredients: Filling Ingredients:
  2. 100g Unsalted Butter 100g/10 California Prunes Finely Chopped
  3. 60g Sifted Icing Sugar 100g Chopped Walnuts
  4. 1 Egg Yolk 25g Flaked Almonds
  5. 200g Plain Flour 50g Softened Unsalted Butter
  6. 1 Tablespoon Cold Water 80g Golden Caster Sugar
  7. 50g Ground Almonds
  8. 25g Plain Flour
  9. 3 Eggs (beaten)
  10. 60g Honey
  11. 200ml Double Cream
  12. Zest Of 2 Oranges

Cooking Time

60 minutes

Preparation Time

20 minutes

Serves

4 People


Instructions

To make the pastry put butter, icing sugar and flour into a mixing bowl and rub the butter into the flour and sugar using your index and middle finger against your thumb to make breadcrumbs.  Alternatively put the ingredients into your food processor and process to breadcrumbs.

Add the egg yolk and water and process to a dough.

Put onto a floured surface (if the dough is too soft put it in the fridge for 30 minutes) and roll out the dough to a 3 mm thickness.

Line the tart ring, making sure you press well into the corners.

Place in the fridge for one hour.

Place greaseproof paper into the pastry base and fill it with rice or baking beans.

Bake the pastry in the oven for 20 minutes, remove the paper and place it back into the oven for another 5 minutes. Allow to cool.

Mix the prunes and walnuts in a bowl and pour them into the base of the tart.

In the same bowl cream the butter and sugar until pale.

Add the ground almonds, flour, eggs, honey and orange zest and mix well, then fold in the cream.

Pour the mixture into the tart and bake in a preheated oven at 160°C for approx. 40 minutes.

RS cake 4

Final Notes

Did you know?

California Prunes were awarded an EFSA health claim in June 2013 which means they can be eaten as part of a balanced and healthy diet to maintain normal digestive health.  Naturally sweet, they contain no saturated fats, salt or added sugar – and can be used as a healthy substitute for refined sugar in baking and other recipes.

Prunes are naturally high in dietary fibre and eating 100g (8-12) will provide the beneficial digestive health effect and contributes over a quarter (7.1g) of the 25g daily fibre requirement, making prunes a very convenient way of increasing fibre intake.

www.californiaprunes.co.uk

prunes