Ingredients For the Filling 250 g Unsalted Butter (Cubed) 200 g Caster Sugar 1 tsp Almond Extract 250 g Ground Almonds 2 Eggs For the Pastry 150 g Unsalted Butter (Cubed) 250 g Tipo 00 Flour 1 Egg 1 tbsp Water 1 Pinch Sea Salt 75 g Icing Sugar For the Topping 12 Prunes 100 g Dark Chocolate (Roughly Chopped) 100 g Walnuts (Chopped) * Always check the ingredient labels for allgergen information The leftover pastry can be frozen to be used another time. Share this Recipe Facebook Twitter Pinterest WhatsApp
Almond, Chocolate & Prune Tart by Dan Serves 12 Total 1 hour 40 minutes Oven Temp 160 °C - 1 hour 15 minutes Difficulty Not too Tricky Chef Jeremy Lee Pastry Method To make the pastry, in a large bowl add the butter, flour, salt and icing sugar and rub together until it resembles breadcrumbs. Make a well in the middle and add the egg and a tbsp of water, then using a fork bring together before gently kneading. Shape into a disc and then wrap in clingfilm and refrigerate for at least an hour. To make the frangipane, in a large bowl add softened butter and the sugar and cream together. Then add the eggs one at a time and combine. Add the ground almonds and almond extract and mix together, then refrigerate for at least an hour. Roll out the pastry on a lightly floured surface and then place inside a greased tart tin, pressing with your fingertips to ensure the pastry squarely lines the case. Place in the refrigerator to chill. Put spoonfuls of the frangipane in the tin, but do not smooth (over-smoothing can lead to a more dense, compressed texture). Push the chopped walnuts evenly over the tart, chop the prunes in half then lightly press them into the mixture. Finally, add the chopped chocolate, pressing it down lightly. Put the tart tin on a baking tray (to catch any melted butter) and then bake for 1 hour 15 mins or until golden. Allow to cool slightly.