Prune and Frangipane Tarts Prune and Frangipane Tarts

Author: Canadian Living

  • Portion size 48 servings
  • Credits : Canadian Living Holiday Cookbook: Fall 2010




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.

Nutritional facts Per tart: about

  • Sodium 3 mg
  • Protein 1 g
  • Calories 106.0
  • Total fat 7 g
  • Potassium 55 mg
  • Cholesterol 26 mg
  • Saturated fat 4 g
  • Total carbohydrate 10 g


  • Iron 3.0
  • Folate 6.0
  • Calcium 1.0
  • Vitamin A 5.0
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Baking & Desserts

Prune and Frangipane Tarts