Prune and port tart | Women's Weekly Food
Delight in a sophisticated prune and port tart perfect for dessert. Enjoy the rich flavors using port or a substitute like cognac or armagnac. Serves 8.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1 cup (200g) seeded prunes
- 250 grams crème fraîche
- 2 eggs
- 2 tablespoons caster sugar
- 2 tablespoons port
- 1 tablespoon cornflour
- 1/2 teaspoon garam masala
- 1 tablespoon icing sugar
- 1 1/4 cup (185g) plain flour
- 1/2 cup (50g) walnuts
- 125 grams butter, chopped coarsely
- 1 egg
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