Tarte aux Pruneaux from Memories of Gascony by Pierre Koffmann
The night before, put the prunes in a saucepan, cover with water and add the tea bags. Boil for 5 minutes, then take the pan off the heat, cover and leave overnight. The next day, drain the prunes ...
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Cooking tools:
- Tart pan
- Saucepan
- Stove
- Colander
- Mixing bowl
- Whisk
- Spoon
Ingredients
- 40 g/1½ oz plain flour
- 1 egg yolk
- 70 g/2½ oz caster sugar
- 300 ml/½ pt milk
- 250 ml/9 fl oz whipped cream, to serve
- 250 g/9 oz Pâte à tarte sucrée
- 3 tea bags
- 250 g/9 oz prunes
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