Prune tart with Pernod

Name: Prune tart with Pernod
Ingredients: ½ tsp ground nutmeg- fresh is best; 100g ground almonds; 300g prunes, pitted; 3 eggs, lightly beaten; 110g caster sugar; 150ml pouring single cream; 1 tsp vanilla extract; 40ml Pernod; Shortcrust pastry – I used and adore the Carême brand which is worth it here for a special dessert – you can substitute with any frozen pastry you prefer however. Or make this pastry if you have the time –; Pastry -; 225g plain flour; 125g unsalted butter, chopped; 2 tbsp icing sugar; 1 tbsp ground almonds; 1 egg yolk; To serve-; Whipped cream; Pastry – either defrost your bought pastry or use your food processor and process the flour, butter, icing sugar and almonds until the mix resembles breadcrumbs. Add the yolk and 2 tbsp cold water and process until the mix forms into a ball. Form it into a disc and wrap in plastic wrap to refrigerate for 30 minutes.; After the 30 minutes, or once defrosted – roll out pastry on a lightly floured surface to 3mm thick and line a rectangular tin 35cm x 12cm or a 23cm flan tin- both need a removable base. Cover again and refrigerate for another 20 – 30 minutes.; Preheat oven to 190°C; Line the pastry with baking paper and fill with dried beans or rice to blind bake for 10 minutes. Remove beans/ rice and paper and bake another 10 minutes until lightly golden. Cool.

Special Occasion

Baking Modern Australian / International

Cook recipe

The beautiful, fragrant anise aroma that escapes when pouring the Pernod over the hot tart at the end is magical. You could swap the prunes for plums in season too.

I have seen chefs make prune tarts and desserts for years and they always seem to absolutely adore them –so I collected a few recipes, and this is the best.

Any leftovers were eaten for breakfast.

Serves 6 – 8. V.

Pictured: Prune tart with Pernod

Ingredients

½ tsp ground nutmeg- fresh is best
100g ground almonds
300g prunes, pitted
3 eggs, lightly beaten
110g caster sugar
150ml pouring single cream
1 tsp vanilla extract
40ml Pernod
Shortcrust pastry – I used and adore the Carême brand which is worth it here for a special dessert – you can substitute with any frozen pastry you prefer however. Or make this pastry if you have the time –
Pastry -
225g plain flour
125g unsalted butter, chopped
2 tbsp icing sugar
1 tbsp ground almonds
1 egg yolk
To serve-
Whipped cream
Pastry – either defrost your bought pastry or use your food processor and process the flour, butter, icing sugar and almonds until the mix resembles breadcrumbs. Add the yolk and 2 tbsp cold water and process until the mix forms into a ball. Form it into a disc and wrap in plastic wrap to refrigerate for 30 minutes.
After the 30 minutes, or once defrosted – roll out pastry on a lightly floured surface to 3mm thick and line a rectangular tin 35cm x 12cm or a 23cm flan tin- both need a removable base. Cover again and refrigerate for another 20 – 30 minutes.
Preheat oven to 190°C
Line the pastry with baking paper and fill with dried beans or rice to blind bake for 10 minutes. Remove beans/ rice and paper and bake another 10 minutes until lightly golden. Cool.