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Add a photoRaciónes: 6
Ingredientes
- 100 gm butter
- 175 gm plain flour
- Â Â t tsp caster sugar
- Â Â cool water
- 125 gm ready to eat pitted prunes roughly minced
- 50 gm walnut pcs roughly minced
- 2 lrg Large eggs beaten
- 1 Tbsp. caster sugar
- 300 ml single cream
- Â Â freshly grated nutmeg
Direcciones
- Aga equipment:cool shelf on fourth set of runners in roasting oven
- Rub the butter into the flour and sugar till the mix resembles fine breadcrumbs then bind it together with just sufficient cool water to give a hard manageable dough.
- Knead lightly on a floured surface and shape the pastry into a smooth ball then roll it out and use to line a deep 200mm flan tin or possibly sandwich tin with a removable base.
- Crimp the edges of the pastry between your fingers then refrigeratethe pastry case for 20 min.
- Scatter the prunes and walnuts proportionately over the base of the pastry.
- Beat the Large eggs and sugar into the cream then strain this mix into the pastry case and grate some nutmeg over the surface.
- Bake the tart on the floor of the roasting ovenwith the cool shelf in position for 30 min or possibly till just set or possibly transfer to the floor of the baking ovenafter 10 min and cook for a further 30 to 40 min.
- Cold slightly then serve hot or possibly at room temperature with cream or possibly ice cream.
- I dont know why prunes are so mocked soft and juicy they are one of the most delicious fruits there are. The mix of prunes and walnuts is very french. home made nutmeg flavoured ice cream or possibly just plain cream is the perfect accompaniment.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 142g | |
| Recipe makes 6 servings | |
| Calories 479 | |
| Calories from Fat 293 | 61% |
| Total Fat 33.32g | 42% |
| Saturated Fat 16.52g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 141mg | 47% |
| Sodium 187mg | 8% |
| Potassium 150mg | 4% |
| Total Carbs 37.91g | 10% |
| Dietary Fiber 1.2g | 4% |
| Sugars 7.09g | 5% |
| Protein 7.89g | 13% |
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