Prune and Armagnac tart

This elegant Armagnac prune tart is a classic, indulgent dessert with rich French influence. Sweet prunes are gently cooked with sugar and water, then infused with the deep, warming notes of Armagnac, creating a beautifully aromatic filling. Set into a crisp, buttery shortcrust pastry case, the prunes are topped with a smooth, creamy custard made from free‑range eggs, double cream, and fragrant vanilla. Baked until lightly golden and just set, the tart is finished with a dusting of icing sugar for a refined finish. Delicious served warm or chilled, it makes a luxurious end to a meal and slices perfectly into generous dessert portions.
Cooking Time
30
Portions
12

Ingredients

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  • g Country Range Short Crust Pastry
  • g Country Range Prunes in Syrup or Pitted Prunes
  •   Egg beaten medium free-range eggs and egg yolk
  • g Cater Sugar
  • ml Water
  • ml Double Cream
  • ml Armagnac
  •   tsp Vanilla essence
  • g Icing Sugar

  • 1

    Step 1

    Pre-heat the oven to 170°c / 150°c fan.
  • 2

    Step 2

    Place 125g of caster sugar and water into a small pan and bring to the boil. Add the prunes and remove from the heat. Allow to cool for one hour.
  • 3

    Step 3

    Roll out the pastry to 3mm and line a 25cm tart ring. Line with tin foil and fill with rice. Bake blind for 20 minutes then remove the tin foil and rice. Brush the inside of the pastry with egg yolk and bake for a further five minutes.
  • 4

    Step 4

    Whisk the eggs and 100g of caster sugar in a bowl until smooth and creamy. Heat the cream, Armagnac and vanilla to a simmer then pour over the whisked eggs
  • 5

    Step 5

    Place the marinated prunes in the pastry case and gently pour over the egg and cream mix. Bake in the oven for 15/20 minutes until it is just set and has a wobble. Dust with icing sugar and allow to cool.

Ingredients

  • 500 g Country Range Short Crust Pastry
  • 200 g Country Range Prunes in Syrup or Pitted Prunes
  • 6 Egg beaten medium free-range eggs and egg yolk
  • 225 g Cater Sugar
  • 150 ml Water
  • 500 ml Double Cream
  • 100 ml Armagnac
  • 1 tsp Vanilla essence
  • 10 g Icing Sugar

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