Prune, Raisin and Almond Tart with Armagnac Ice Cream

[migration] empty title 419 Image by: [migration] empty title 419 Author: Canadian Living

  • Portion size 12 servings

Ingredients

  • 4 prunes pitted
  • 1 tablespoon Armagnac
Almond Cream:
  • 1/3 cup unsalted butter softened
  • 1 cup ground almond
  • 3/4 cups icing sugar
  • 2 eggs
  • 2 tablespoons cake and pastry flour
  • 1 tablespoon Armagnac
Armagnac Ice Cream:
  • 4 cups whipping cream
  • 1 1/2 cup 10% cream
  • 12 egg yolks
  • 1 1/2 cup sugar
  • 1/2 cup Armagnac
Prune and Raisin Filling:
  • 1/2 cup pitted prune
  • 2 tablespoons Armagnac
  • 1 cup seeded Muscat raisins
  • 1 cup seeded lexia raisin
  • 1 cup water
  • 1/4 cup packed brown sugar
  • 1 teaspoon grated orange rind
  • 2 tablespoons orange juice
  • 1 tablespoon lemon juice
  • 2 tablespoons unsalted butter
Sable Pastry:
  • 1 1/4 cup cake and pastry flour
  • 1/2 cup icing sugar
  • 1 pinch salt
  • 1/2 cup unsalted butter chilled and cubed
  • 1 egg yolk
  • 1 dash vanilla

Method

Preheat oven to 375ºF (180ºC).

Soak 4 prunes in Armagnac until plump and liquid has been absorbed, about 8 hours. Cut each in quarters, lengthwise, and set aside.

Sable Pastry:
In food processor, pulse together flour, icing sugar and salt. Add butter; pulse to fine crumb stage. Add egg yolk and vanilla; pulse until dough holds together but does not form ball. Press into ball, wrap and refrigerate for 2 hours. Let soften at room temperature before rolling.

Roll out pastry to 14-inch (35 cm) circle. Fit into 11-inch (28 cm) French tart tin with removable bottom, leaving generous 1/2-inch (1.25 cm) overhang. Fold back and press onto pastry along edge. Cover and chill for 1 hour or up to 1 day.

Prune and Raisin Filling:
Meanwhile, soak prunes in Armagnac until puffed and liquid has been absorbed, about 8 hours. Puree and reserve. In small heavy saucepan, stir together raisins, water, brown sugar, orange rind and juice, and lemon juice. Bring to simmer over medium heat; simmer until raisins are plump and most of the juice has been absorbed, about 20 minutes. Stir in butter and prunes; set aside to cool.

Almond Cream:
In bowl, beat butter until light and creamy. Beat in almonds and icing sugar. Beat in eggs, one at a time, then flour and Armagnac.

Spread prune mixture over bottom of pastry; cover with even layer of Almond Cream. Arrange prunes decoratively around filling. Bake in bottom rack of oven for 30 minutes or until metal skewer inserted in centre comes out clean and top is golden. Let cool on rack and serve with Armagnac Ice Cream.

Armagnac Ice Cream:
Bring whipping and 10% creams to boil over medium heat. In bowl, whisk together egg yolks and sugar. Pour in 1/2 cup (125 mL) of the cream mixture, whisking constantly. Pour back into saucepan, whisking to combine.

Cook mixture, stirring constantly, over medium heat until mixture is thick enough to coat back of a spoon, about 5 minutes. Strain mixture into large bowl; let cool, stirring occasionally. Stir in Armagnac. Freeze in ice cream machine according to manufacturer's directions. Makes about 8 cups (2 L).

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Prune, Raisin and Almond Tart with Armagnac Ice Cream

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