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Recipe Name: Apple And Prune Tart Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 2/3 Cup(s) All-Purpose Flour
1 1/2 Teaspoon(s) Sugar
3/4 Teaspoon(s) Salt
1 1/4 Sticks cold unsalted butter
cut into pieces
4 Tablespoon(s) Ice water, up to 5
1/3 Cup(s) Water
2 Tablespoon(s) Calvados
1 Cup(s) Packed pitted prunes, 7
oz halved
1 Teaspoon(s) Cinnamon
1 Pinch(s) Ground cloves
2 Pound(s) Tart green apples, 5
1 1/2 Tablespoon(s) Fresh lemon juice
1/2 Cup(s) Walnut pieces, toasted
1 Tablespoon(s) Whole milk
Make dough: Pulse together flour, sugar, and salt in a food processor.
Add butter and pulse until mixture resembles coarse meal. Sprinkle in
4 tablespoons ice water and pulse until pastry starts to hold
together, adding remaining tablespoon ice water if needed. Turn dough
out onto a very lightly floured surface and knead 4 or 5 times. Form
dough into a disk and chill, wrapped in plastic wrap, 30 minutes.
Make filling: Simmer water, Calvados, and prunes, uncovered, until
most of liquid is absorbed, about 10 minutes. Remove from heat and
cool. Preheat oven to 400F. Stir together cinnamon, cloves, 2
tablespoons flour, and 1/2 cup sugar. Peel and core apples and cut
into 1/2-inch wedges. Halve wedges crosswise and toss with cinnamon
mixture. Add lemon juice and toss to coat. Finely grind walnuts with
remaining 3 tablespoons flour and remaining 1/4 cup sugar in a food
processor. Assemble and bake tart: Roll out dough on a lightly
floured surface into a 14- by 18-inch oval. Roll dough loosely onto
floured rolling pin and unroll onto a large buttered baking sheet.
Spinkle walnut mixture over pastry, leaving a 2 1/2- to 3-inch border.
Stir stewed prunes into apple mixture and spoon over walnut mixture,
evenly tucking prunes between apple pieces. Turn edge of dough over
fruit to form pleats. Brush top of dough with milk and sprinkle with
sugar. Bake tart, loosely covered with foil, in middle of oven 30
minutes. Remove foil and bake until crust and fruit are golden and
juices are bubbling, about 30 minutes more. Cool tart on baking sheet
on a rack at least 20 minutes before serving. Cooks' note: Pastry
dough may be made 2 days ahead and chilled. Makes 8 to 10 servings.
Gourmet November 1999 Converted by MC_Buster. Per serving: 1643
Calories (kcal); 3g Total Fat; (1% calories from fat); 26g Protein;
362g Carbohydrate; 2mg Cholesterol; 1618mg Sodium Food Exchanges: 12
1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 11 1/2
Other Carbohydrates Converted by MM_Buster v2.0n.

Nutrition (calculated from recipe ingredients)
Calories: 2294
Calories From Fat: 348
Total Fat: 41.6g
Cholesterol: 1.2mg
Sodium: 1775.6mg
Potassium: 1470.4mg
Carbohydrates: 459.3g
Fiber: 21.8g
Sugar: 179.1g
Protein: 38g

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