Title: Prune Tart With Armagnac Ice Cream
Categories: Desserts, Pies, Ice cream, Canadian, Jw
Yield: 8 Servings
Filling:
1/2 c Prunes; pitted
2 tb Armagnac
1 c Seedless Lexia raisins
1 c Water
1/4 c Brown sugar
1 ts Orange rind
1 tb Lemon juice
2 tb Orange juice
3 tb Butter
Almond Cream:
1/3 c Unsalted butter
1/2 c Almonds; ground
1/2 c Icing sugar
2 Eggs
1 tb Rum
2 tb Pastry flour
Pastry:
1 Unbaked pastry shell (9");
- prepared previously in a
- French tart pan, chilled
4 Prunes; pitted & sliced
- for garnish
Soak prunes in Armagnac overnight. Puree coarsely in a processor or
blender. Set aside.
Combine raisins, water, brown sugar, and orange peel in a stainless
steel saucepan. Cover; bring to a boil; reduce heat and simmer for
10 minutes or until raisins are soft. With a slotted spoon remove
raisins; set aside. Add lemon and orange juices to pan and
uncovered cook down to a syrup, about 3 tb. Remove from heat and
whisk in butter, prune puree, and the soaked raisins.
For the almond creme, in a separate bowl cream butter until fluffy.
Beat in ground almonds and icing sugar. Whip in eggs, one at a
time, beating hard after each addition. Stir in rum and flour.
Spread prune filling on bottom of the tart shell, smoothing the
top. Cover evenly with the almond cream and garnish with slices of
pitted prunes. Bake in preheated 375°F oven for 30 minutes or until
a skewer inserted onto the centre comes out clean. Let cool and
serve with a scoop of Armagnac ice cream.
Recipe FROM: L'Ordre de Bon Temps menu in Northern Bounty,
A Celebration of Canadian Cuisine
