No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Prune Tart

  • prep: 15 mins
    total time: 65 mins
  • servings: 4
Photography: EARL CARTER

advertisement

advertisement

Ingredients

  • 3 cups (1 pound) pitted prunes, halved
  • 1 sheet frozen puff pastry, thawed

For the Liquid

  • 2 cups red wine
  • 2/3 cup freshly squeezed orange juice
  • 1/2 cup plus 2 tablespoons sugar
  • 1 cinnamon stick

For the Topping

  • Finely grated zest of 1 orange

For the Crust

  • 1 large egg
  • 1 tablespoon heavy cream

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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 with creme fraiche or whipped cream.

Source
Martha Stewart Living, February 2003

advertisement

advertisement