Prune Almond Tart

Perfect dessert for fall season is here! Our prune almond tart can be served warm (with a scoop of vanilla ice cream on the side) or cold with a cup of tea. Either way - it will make chilly fall days much better!

Ingredients:

Crust:

1 1/4 cups / 150g all purpose flour
1/3 cup / 50g almond flour 
1/3 cup / 50g powdered sugar 
Pinch of salt
1/2 cup / 125g unsalted butter 
1 egg yolk
1 tsp vanilla extract 

Filling:

2/3 cup / 150g prunes (cut in halves)
2 tbsp rum
1/3 cup / 75g unsalted butter 
1/2 cup / 75g granulated sugar 
1 egg
1 egg white
1 cup / 100g ground almonds 
1/4 cup / 25g all purpose flour 
1 tsp rum

Instructions:

Add flour, almond flour, powdered sugar and pinch of salt into a large bowl. Whisk together then add cubed butter. Work the butter in with clean hands or pastry cutter.

Once you have a crumbly mixture, add egg yolk and vanilla extract. Mix together.

Shape the dough into a disk, wrap and chill for at least 30 minutes.

Preheat the oven to 355 F.

 Cut prunes in halves, add 2 tbsp of rum and let them soak while preparing almond filling.

 In a medium bowl, beat butter and sugar for about 1 minute. Add egg, egg white, ground almonds, flour and rum and mix for another minute or two, until combined.

 Roll the dough into a circle then transfer to a 9 or 10 inch tart pan. Press into the pan and trim the edge.

Bake for 10 to 15 minutes until a light golden colour.

Remove from the oven and pour almond filling. Place prune halves on top.

Bake for another 20 to 25 minutes.

Let cool down then cut and serve.