Prune Tart

Prune Tart

Recette de: Sucreries
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Preheat oven to 190ºC.
Line a 30cm buttered pie dish with puff pastry and prick pastry with fork.
Beat almond paste and butter until foamy. Slowly add eggs, then flour and grated lemon rind. Spread filling on pastry and smooth with cranked spatula. Arrange prunes in a circular pattern standing up and leaning out towards the rim slightly, with the stalk ends on the filling.
Bake for 60-70 minutes.


1¼ sheets Pampas butter puff pastry
250 g almond paste / marzipan
125 g butter (soft)
3 eggs
60 g self raising flour (white)
lemon rind (grated)
1 kilo of fresh (or frozen then thawed) pipped prune halves

Ajouté par: Natália Martins
Consulté: 2254 X
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