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Prune Tart

Prune Tart

Martha Stewart Living, February 2003 http://www.marthastewart.com/338813/prune-tart
2.8
Rated
56100(5)5
  • Prep Time 15 minutes
  • Total Time 65 minutes
  • Yield Serves 4

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. 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. 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. 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.

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