Recipe Walnut tart with prunes in armagnac : Practical and Delicious

Recipe Walnut tart with prunes in armagnac : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Walnut tart with prunes in armagnac. You are currently reading Recipe Walnut tart with prunes in armagnac : Practical and Delicious. This recipe is the creation of the chef Valli Little. Recipe Walnut tart with prunes in armagnac requires 1h 15m, cook 35m and serve 6. Caution: allergy Contains gluten, peanuts, tree nuts, milk and sesame.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

This walnut tart with prunes in armagnac is a delightful dessert.

Ingredients:

13 Ingredients

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  1 3/4 cups (175g) walnuts
  
  
  


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  2 eggs, plus 1 yolk mixed with milk
  
  
  


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  1 cup (220g) caster sugar
  
  
  


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  1 tsp vanilla extract
  
  
  


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  Creme fraiche, to serve
  
  
  



• Pastry



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  1 2/3 cups (250g) plain flour
  
  
  


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  2 tbsp icing sugar, plus extra to dust
  
  
  


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  175g cold unsalted butter, chopped
  
  
  


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  1 egg, plus 1 extra yolk
  
  
  



• Armagnac prunes



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  12 pitted prunes, soaked overnight in
  
  
  


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  1/4 cup (60ml) armagnac or brandy
  
  
  


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  1 cup (220g) caster sugar
  
  
  


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  1 vanilla bean, split, seeds scraped
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  For pastry, place flour, sugar and a pinch of salt in a food processor. Add butter and process to form fine crumbs. Add egg and yolk, then pulse until the mixture comes together in a smooth ball. Enclose in plastic wrap and chill for 30 minutes.
  
  
  


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  Step 2
  
  
  
  
  Preheat oven to 180°C. Grease a 36cm x 11cm rectangular loose-bottomed tart pan. Pulse nuts in a processor to coarse crumbs. Add eggs, sugar and vanilla, then pulse to combine – don't over-mix.
  
  
  


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  Step 3
  
  
  
  
  Remove dough from fridge and set one-third aside. Roll out the remaining dough to a 5mm-thick 40cm x 15cm rectangle and use to line the pan. Fill with walnut mixture. Roll out reserved dough to a 5mm-thick rectangle. Brush edges of tart with water, then top with extra pastry, pressing edges to seal. Trim excess, then brush top with egg and milk mix. Bake for 30-35 minutes until golden.
  
  
  


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  Step 4
  
  
  
  
  Meanwhile for the prunes, place sugar, vanilla pod and seeds and 1 cup (250ml) water in a pan over low heat. Stir to dissolve sugar. Turn heat to medium and simmer for 5-6 minutes until reduced. Add prunes and soaking liquid, then cook over low heat for 3-4 minutes until syrupy. Set aside until needed.
  
  
  


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  Step 5
  
  
  
  
  Cool the tart in the pan on a rack for 10 minutes, then remove from pan and dust with icing sugar. Slice the tart and serve warm with some of the prunes and a dollop of creme fraiche.
  
  
  

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