| Prep: 30 mins | Cook: 40 mins – 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 547 | 34g | 16g | 53g |
| sugars | fibre | protein | salt |
| 25g | 3g | 12g | 0.85g |
Hello food lovers, your gourmet guru, Ethan, is back with another classic and comforting dish from his culinary catalogue. Today, we delve into the world of sweet delicacies with one of my personal favorites – the Prune and Almond Tart. Now, you might think, how can a dessert feature both as a tribute to the diverse culinary scene of NYC and a health-enhancing treat? Bear with me, as I take you through this delicious journey. 
A Taste Journey
Our recipe, the Prune and Almond Tart, is an exquisite mix of flavors, textures and memories. Each bite takes you down the nostalgic lanes of your grandmother’s kitchen, while also introducing you to new, fascinating flavor experiences. Just like the city I call home, this tart recipe is a melting pot, merging the earthy, nutty notes of almonds with the deep sweetness of the prunes. It is a reminiscent of many European pastries, yet uniquely stands out. The resulting taste is complex, exciting and undeniably delicious.
Easy-To-Get Ingredients
The beauty of this Prune and Almond Tart is that it comes to life with simple, everyday ingredients. All-purpose flour, granulated sugar, a little bit of salt, unsalted butter, eggs, almond meal and almond extract are the base of this tart. The star of the show, however, are the prunes, lending the tart its signature flavor and sweetness. Topping it off with some apricot jam for that extra fruity punch and a sprinkle of sliced almonds for a lovely crunch gives this tart a delightful finish.
Health Factor
Not just a decadent delight, the Prune and Almond Tart boasts numerous health benefits, making it a dessert you don’t have to feel guilty about. Prunes are packed with fiber, aiding digestion and keeping you satisfied longer. Almonds, on the other hand, are a fantastic source of healthy fats, protein and Vitamin E. Also, using less sugar than most dessert recipes, the tart’s sweetness mainly comes from the naturally sweet prunes, making it a healthier option for those with a sweet tooth.
I love coupling a slice of this Prune and Almond Tart with a cup of strong black coffee or a flute of sparkling dessert wine for an elevated dessert experience. And if you are looking for dishes to pair it with, this tart goes exceptionally well with a light, citrusy salad or an assortment of cheeses.
So, why not take this opportunity to whisk yourself on a culinary adventure right from your kitchen, by trying your hand at making the Prune and Almond Tart? Trust me, the experience is as delightful as the end product itself. Bon appétit!
What You’ll Need
- 1 1/2 cups of all-purpose flour
- 1/4 cup of granulated sugar
- 1/2 teaspoon of salt
- 1/2 cup of cold unsalted butter, cubed
- 1 large egg yolk
- 2-3 tablespoons of ice water
- 1 cup of almond meal
- 1/4 cup of granulated sugar
- 3 tablespoons of unsalted butter, softened
- 1 large egg
- 1/2 teaspoon of almond extract
- 1/4 teaspoon of salt
- 10-12 prunes, pitted and halved
- 1/4 cup of apricot jam
- 2 tablespoons of sliced almonds
Method
Step One
Start by preparing your dough. In a large bowl, mix together the all-purpose flour, 1/4 cup of granulated sugar, and 1/2 teaspoon of salt. Then add in the cold, cubed unsalted butter. Using your fingers, rub the butter into the flour until the texture resembles coarse breadcrumbs.
Step Two
In a separate bowl, whisk together the large egg yolk and 2 tablespoons of ice water. Slowly add this mixture to the flour and butter, mixing until a dough starts to form. If the dough is still too dry, add in the additional tablespoon of ice water. Once the dough comes together, shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
Step Three
While the dough is chilling, preheat your oven to 375°F (190°C) and prepare the almond filling. In a medium bowl, mix together the almond meal, 1/4 cup of granulated sugar, softened unsalted butter, large egg, almond extract, and 1/4 teaspoon of salt until well combined.
Step Four
After the dough has chilled, roll it out on a floured surface into a circle that will fit your tart pan. Carefully press the dough into the pan, trimming any excess. Spread the almond filling evenly over the dough and then arrange the halved prunes on top.
Step Five
Bake the tart in the preheated oven for 25-30 minutes, or until the crust is golden and the filling is set. Allow the tart to cool a bit before brushing the top with warmed apricot jam. Sprinkle with sliced almonds to finish.
Step Six
Allow the tart to cool before serving. This tart is best enjoyed at room temperature and can be stored in an airtight container for up to 2 days.
