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Prune Tart

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




  • 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


  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.

Martha Stewart Living, February 2003