Prune Tart Tattan
- 200 g Plain flour
- 75 g Caster sugar
- 100 g Butter
- 1 Egg yolk
- 15 ml Double Cream
- 25 g Butter
- 100 g Prunes; stoned
1 Combine the flour, sugar and butter together until resembling fine bread-
crumbs in a processor. Add the yolk and cream and process again until
combined.
2 Cover the pastry and transfer to the fridge. Melt the butter in a small
shallow pan, add the sugar and stir until dissolved.
3 Add the prunes to the pan and cook over a medium heat. Roll out the
pastry into a round the size of the pan. Top the prunes with the pastry and
transfer to the oven for 10-12 minutes or until crisp and golden. Turn the
tart out of the pan and serve.
Converted by MC_Buster.
Recipe by: Ready Steady Cook
crumbs in a processor. Add the yolk and cream and process again until
combined.
2 Cover the pastry and transfer to the fridge. Melt the butter in a small
shallow pan, add the sugar and stir until dissolved.
3 Add the prunes to the pan and cook over a medium heat. Roll out the
pastry into a round the size of the pan. Top the prunes with the pastry and
transfer to the oven for 10-12 minutes or until crisp and golden. Turn the
tart out of the pan and serve.
Converted by MC_Buster.
Recipe by: Ready Steady Cook
