Prune and Walnut Tart

Ingredients

• 200 grams (7 oz) prunes, pitted and chopped
• 100 grams (3.5 oz) walnuts, chopped
• 200 grams (7 oz) all-purpose flour
• 100 grams (3.5 oz) unsalted butter, chilled and cubed
• 50 grams (1.75 oz) granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• Pinch of salt
• 50 grams (1.75 oz) brown sugar
• 100 ml (3.4 fl oz) heavy cream

Instructions

1. Preheat the oven to 180°C (350°F).
2. To make the tart crust, combine the flour, granulated sugar, and salt in a large bowl. Add the chilled butter cubes and rub them into the flour mixture until it resembles coarse crumbs.
3. Add the egg and vanilla extract to the mixture and knead until a dough forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
4. Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim any excess. Prick the bottom with a fork and refrigerate for another 15 minutes.
5. Blind bake the crust by lining it with parchment paper and filling it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper and bake for an additional 10 minutes until golden brown. Let it cool.
6. In a saucepan, combine the chopped prunes, brown sugar, and heavy cream. Cook over medium heat until the prunes are soft and the mixture thickens, about 10 minutes. Let it cool slightly.
7. Spread the prune mixture evenly over the cooled tart crust. Sprinkle the chopped walnuts on top.
8. Spread the prune mixture evenly over the cooled tart crust. Sprinkle the chopped walnuts on top.
9. Allow the tart to cool completely before serving.

Tip

Side Dish Suggestion