Prune Tart | dish » Dish Magazine
This style of tart is a classic bistro dessert. You can use this same pastry for any sweet tart and feel free to change out the fruit to apricots or large
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Ingredients
- Pastry
- 250 grams flour pinch of salt
- 75 grams sugar
- 50 grams ground almonds
- 190 grams butter, diced and chilled
- 1 egg
- 1 egg yolk Filling
- 20 pitted prunes
- 3 tablespoons brandy or orange juice
- 100 mls cream 4 teaspoons cornflour
- 100 grams thick, plain yoghurt
- 100 grams caster sugar 6 egg yolks
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