Prune and Frangipane Tarts
This recipe makes 48 tarts servings
Nutritional Info |
|
|---|---|
| Per tart: about | - |
| cal | 106106 cal |
| pro | 1 g1g pro |
| total fat | 7 g7g total fat |
| sat. fat | 4 g4g sat. fat |
| carb | 10 g10g carb |
| fibre | 1 g1g fibre |
| chol | 26 mg26mg chol |
| sodium | 3 mg3mg sodium |
| potassium | 55 mg55mg potassium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 33 iron |
| vit A | 55 vit A |
| folate | 66 folate |
- Preparation time: 20 minutes Chill: 30 minutes
- Total time : 27 minutes
Ingredients
- 2-1/2 cups all-purpose flour 2-1/2 cups all-purpose flour
- 1 cup cold unsalted butter , cubed1 cup cold unsalted butter, cubed
- 3 tbsp granulated sugar 3 tbsp granulated sugar
- 1/3 cup cold water 1/3 cup cold water
- 2 egg yolks 2 egg yolks
- Frangipane:
- 1/2 cup unsalted butter , softened1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar 1/2 cup granulated sugar
- 1 egg 1 egg
- 1 cup ground almonds 1 cup ground almonds
- 1 tbsp all-purpose flour 1 tbsp all-purpose flour
- 1 tsp finely grated orange rind 1 tsp finely grated orange rind
- 1/2 tsp finely grated lemon rind 1/2 tsp finely grated lemon rind
- 1/2 tsp ground cardamom 1/2 tsp ground cardamom
- 24 prunes , halved24 prunes, halved
- 3 tbsp brandy 3 tbsp brandy
- 3 tbsp water 3 tbsp water
Preparation
In food processor, pulse flour, butter and sugar until in pea-size crumbs. Whisk water with egg yolks; add to flour mixture and pulse just until dough comes together, 3 to 4 times. Divide in half and press into discs; wrap each and refrigerate for 30 minutes.
Frangipane: In large bowl, beat butter with sugar until light; beat in egg. Stir in almonds, flour, orange rind, lemon rind and cardamom.
In small saucepan, bring prunes, brandy and water to boil. Reduce heat and simmer until prunes are plump and no liquid remains, about 4 minutes.
On lightly floured surface, roll out discs to scant 1/4-inch (5 mm) thickness. Using 2-1/2-inch (6 cm) round cutter, cut out 48 circles, rerolling scraps. Press into 3/4-inch (2 cm) deep mini tart cups. Fill each cup with rounded 1 tsp (5 mL) frangipane; press prune half on top.
Bake in 350°F (180°C) oven until puffed and golden brown, about 23 minutes. Let cool in pan for 5 minutes; remove from pan and let cool completely on rack.
Frangipane: In large bowl, beat butter with sugar until light; beat in egg. Stir in almonds, flour, orange rind, lemon rind and cardamom.
In small saucepan, bring prunes, brandy and water to boil. Reduce heat and simmer until prunes are plump and no liquid remains, about 4 minutes.
On lightly floured surface, roll out discs to scant 1/4-inch (5 mm) thickness. Using 2-1/2-inch (6 cm) round cutter, cut out 48 circles, rerolling scraps. Press into 3/4-inch (2 cm) deep mini tart cups. Fill each cup with rounded 1 tsp (5 mL) frangipane; press prune half on top.
Bake in 350°F (180°C) oven until puffed and golden brown, about 23 minutes. Let cool in pan for 5 minutes; remove from pan and let cool completely on rack.
Source : Canadian Living Holiday Cookbook: Fall 2010
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