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Prune Tart
by Bryony Harrison (follow)
Poems on the Page: tinyurl.com/pgyyx76
I added some chestnuts to this rune tart to create a bit of contrast in taste and flavour. The sweet and savoury mix goes very well together. Based on the brands I used, each slice should be about 289 calories.
Preparation Time: 25 minutes
Cooking Time: 40 minutes
Makes: 6 servings
200g plain white flour
100g soya butter
4 tbsp water
100g prunes
100g dried apricots
60g chestnuts (cooked and peeled)
1 tbsp apricot jam
Method
Rub the butter into the flour until it is the consistency of breadcrumbs.
Add the water to form the pastry, then roll it up in cling film and chill it in the fridge for ten minutes.
Pre-heat oven to 200 ༠C/ 180 ༠C fan/400 ༠F/6 Gas.
Roll out the pastry into a flan dish (leave some pastry to the side for a lattice) and blind bake it for ten minutes (use ceramic beans to weight the pastry down, so the base does rise.
Spread the jam onto the base of the tart, then fill it with the prunes, apricots, and chestnuts.
Roll out the remaining pastry and cut into thin, long slices.
Layer the slices of pastry over the tart to create a lattice.
Lover the oven temperature to 170༠C, and bake for thirty minutes.
Categories
#Tarts
#Prunes
#Apricots
#Chestnuts
#Pastry
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