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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make the crust. | 2. In a mixing bowl, combine the flour and salt. | 3. Cut in the butter, mixing with your finger tips or a pastry cutter until mixture resembles coarse meal. | 4. Add the water, drops at a time, until dough forms--add no more water than absolutely necessary. | 5. On a lightly floured surface, roll out the dough into a disc to fit at ten or ten and a half inch tart mold. | 6. Lay the dough over the mold and gently press it into place on the bottom and sides. | 7. Remove any excess dough and refrigerate the tart mold for at least one hour. | 8. To make the Filling: | 9. Place the prunes in a bowl and cover with hot water; add the lemon juice and allow prunes to stand for about half an hour or until plumped. | 10. Drain and set aside. | 11. Preheat oven to 400°F. | 12. In a large mixing bowl, combine butter and sugar and beat until light and fluffy -- do not under-beat. | 13. Add the eggs one at a time, beating continuously. | 14. Fold in the flour and the ground almonds and mix gently but well. | 15. Pour this mixture into the prepared tart mold, smooth the top with a spatula, and arrange the prunes on top. | 16. Bake for 30 to 35 minutes or until the surface turns golden brown. | 17. Remove from over and pour the Armagnac over the tart. | 18. Cool for a few minutes, then brush the top with the warm apricot preserves to glaze. | 19. Serve at room temperature. | 20. Note: If the edges of your tart brown too quickly place a ring of foil over the crust. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	1 1/2	1/2	unbleached unbleached	-	-	-	-
salt	1/4	teaspoon		-	-	-	-
butter	12	tablespoons	unsalted unsalted	1026.0	47.141999999999996	32.058	86.4
water	2 -3	tablespoons		0.0	0.0	0.0	0.0
prune	3	cups	pitted	737.1	195.15599999999998	6.1074	1.4040000000000001
lemon	1/2			0.6404	0.2058	0.0243	0.0066
butter	12	tablespoons	unsalted unsalted	1026.0	47.141999999999996	32.058	86.4
confectioner ' sugar	1	cup		-	-	-	-
egg	3			214.5	1.08	18.84	14.265
flour	1/4	cup		144.57	31.6514	2.3502	0.5609
almond	1 1/2	1/2	ground ground	2890.68	0.0	0.0	327.0
armagnac	1/4	cup		-	-	-	-
apricot preserve	1/3	cup	warmed	258.1333	68.6933	0.7467	0.2133

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.