Prune Custard Tart Recipes

Steps:

• Cover prunes with port and soak overnight, or simmer 5-10 minutes. The prunes should still retain their shape. Drain, and with sharp, pointed knife, pit prunes. Replace pits with whole almonds. Place prunes in baking dish. Beat egg yolks with sugar until thick and light. Heat cream and stir into egg yolk mixture. Beat in vanilla. Beat egg whites until stiff peak forms. Fold into custard. Pour custard over prunes. Bake in a 325°F. oven, or until custard is set. Chill. At serving time, decorate with whipped cream forced through a decorating tube.

Steps:

• Two days before preparing the flan, toss the prunes with Armagnac or Cognac, cover securely and set aside to marinate. (If time is limited, you can skip the marinade and simply toss the prunes with the spirits, although the two-day marinade will offer a richer, more flavorful dessert.)
• Preheat the oven to 375 degrees.
• Butter and flour a 10 1/2-inch straight-sided ceramic baking dish.
• Add one tablespoon of sugar to the marinated prunes and toss. Place them on the bottom of the prepared baking dish, forming a single, tight layer that thoroughly covers the bottom of the dish.
• Place the eggs and three tablespoons of sugar in a large bowl and, using a whisk or electric mixer, beat until well blended. Add the flour and mix well. Add the milk and mix well. Pour the batter into the prepared baking dish and bake until bubbly and brown, about 45 minutes.
• Sprinkle with the remaining tablespoon of sugar and allow to cool. Serve at room temperature. This is just as delicious the next day.

Steps:

• Preheat oven to 375 degrees. In a medium saucepan, bring wine, orange juice, 1/2 cup sugar, and cinnamon to a boil over high heat. Remove from heat; add prunes, and let steep 10 minutes. Use a slotted spoon to transfer prunes to a bowl. Return liquid to a boil; cook until slightly reduced and thickened, 10 to 12 minutes. Remove from heat.
• Meanwhile, roll out puff pastry into a 12-by-18-inch rectangle. In a small bowl, combine remaining 2 tablespoons sugar and orange zest; sprinkle evenly over pastry. Arrange prunes in rows over pastry, leaving a 1-inch border on all sides. In a small bowl, whisk together egg and cream; brush mixture on edges of pastry.
• Bake until crust is golden, about 20 minutes, rotating pan and brushing tart with reserved cooking liquid halfway through. Remove from oven; let cool slightly. Serve warm.

Steps:

• Pate Brisee: Place the flour and salt in the bowl of an electric mixer fitted with the paddle attachment; with the mixer on low, add butter. Increase speed to medium and mix until butter is well combined. Slowly add water and mix until fully incorporated.
• Turn dough out onto work surface and flatten into a disk. Wrap with plastic wrap and refrigerate for at least 1 hour.
• Line a baking sheet with a nonstick baking mat or parchment paper. Place a 9-by-2-inch baking ring on prepared baking sheet and brush sides with canola oil; set aside.
• Roll out dough on a lightly floured work surface until it is 3/16-inch thick and 14 inches in diameter. Gently fit dough into prepared baking ring, leaving an overhang of about 2 inches, reserving any scraps. Transfer baking sheet to refrigerator or freezer and chill for 20 minutes.
• Preheat oven to 350 degrees.
• Line dough with parchment paper and fill with pie weights. Transfer to oven and bake until edges of dough are lightly browned and bottom is set but still light in color, about 45 minutes.
• Carefully remove parchment paper and pie weights. If any holes or cracks have appeared in the dough, patch with reserved dough scraps. Brush with egg and return baking sheet to oven. Bake until bottom is golden brown, about 25 minutes. Transfer baking sheet to a wire rack; let tart shell cool completely.
• Filling: Preheat oven to 350.
• Place eggs yolks, eggs, sugar, and vanilla bean seeds in a large bowl; whisk to combine. Add custard powder and cornstarch; whisk for 30 seconds to incorporate. Slowly add milk, whisking to combine. Strain into a large saucepan.
• Place saucepan over medium-high heat. Bring mixture to a boil, whisking gently to avoid forming air bubbles; Let boil for 1 minute, whisking gently but constantly to avoid scorching. Transfer custard to the bowl of an electric mixer fitted with the paddle attachment; mix on low to cool and slightly emulsify custard.
• Meanwhile, arrange prunes in tart shell; pour custard over fruit, keeping in mind you may not be able to fit all of the custard. Transfer to oven and bake until set but with a slight jiggle and a dark brown skin has formed on top, about 1 hour and 20 minutes to 1 hour and 40 minutes. Remove from oven and let cool to room temperature.
• Transfer tart to refrigerate and chill for 12 hours. Using a serrated knife, trim away excess crust from top edge of baking ring. Tilt ring on its side with the bottom facing you and run a small paring knife between the crust and the ring to release the tart. Set tart down and carefully lift ring to remove. Refrigerate tart until ready to serve, up to 2 days.

Steps:

• Blend dough ingredients with pastry blender.
• Add milk to soften as needed.
• Should make into 4 small or 2 large balls.
• Cover and chill dough overnight.
• Cook the prunes in water until soft.
• Drain.
• Press prunes through wire strainer or pureed in blender.
• Add the sugar and mix well.
• Roll out dough into large square in order to cut into 3 inch square Place a mound of filling in the center.
• Split each corner from the top to within 1/2 inch of the center.
• Fold one half of each corner to the center-- to form a star or pinwheel.
• Place on ungreased baking sheet- you may sprinkle croase grain sugar over tart.
• Let stand 10 minutes before baking.
• Bake in hot oven 400*F for 7 to 10 minutes- until light golden brown (they should be realitively pale).
• Remove and cool on rack.