The perfect tart for Christmas! This prune & orange tart can be frozen, unglazed, for up to 2 months!
The following servies 6-8 people.
– 250g good-quality bought puff pastry
– 1 quantity of almond cream with the finely grated zest of 1 unwaxed orange mixed in
– 250g prunes, pitted and halved
– A little icing sugar (optional)
For the glaze:
– 100g apricot glaze (or apricot jam, heated and strained through a fine sieve)
– 25ml orange liqueur such as Cointreau or Grand Marnier
– Grease a 25cm loose-bottomed tart tin with a little butter. Roll out the pastry on a lightly floured surface to about 2mm thick and use it to line the tin, trimming off the excess. Chill for about 30 minutes. Heat the oven to 190 degrees / gas mark 5.
– Using a large spoon or palette knife, spread the almond cream over the pastry base. Arrange the prune halves in circles over the top. Bake for 25 minutes, until golden brown. Remove from the oven and leave to cool, then turn the tart out of the tin.
– For a rustic look, you can leave the tart as it is or dust it with a little icing sugar. For a festive finish, it is best to glaze it. Heat the glaze or jam in a saucepan, then stir in the orange liqueur. Carefully glaze the top of the tart, using a pastry brush.
If you make this festive prune & orange puffed tart share your creations on social media using the hashtags #joythroughcake #konditorcakes.