| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Italian |
Campanile |
8 |
Servings |
INGREDIENTS
|
|
Shortcrust pastry |
| 500 |
g |
Dried prunes. |
| 125 |
g |
Almond powder. |
| 150 |
g |
Butter. |
| 1 |
|
Egg |
| 125 |
g |
Icing sugar. |
| 2 |
T |
Armagnac. |
| 2 |
T |
Flaked almonds. |
|
|
Ts |
INSTRUCTIONS
Preheat the oven (gas mark 6 / 400F / 200C). Make some fairly strong
tea, and soak the prunes in it. 2 Grease a flan dish with butter. Roll
out the pastry to line the base and sides of the dish. Prick the base
with a fork and bake for 5 minutes. 3 Now make the almond cream:
soften the butter by pressing with a spoon, add the icing sugar, then
pour in the almond powder, egg and Armagnac, stirring continuously.
Mix together well, then pour into the pastry case, still in the flan
dish. 4 Strain the prunes. Remove the stones, and arrange the prunes
on the almond cream. Put the flaked almonds between the prunes. Return
the tart to the oven for 2 minutes until the almonds are golden.
Sprinkle with icing sugar. Allow to cool before serving. In the 17th
century, Frangipani, an Italian perfume-maker working in Paris,
composed a fragrance for perfuming gloves using sour almonds. Pastry
cooks later used his idea to make a cream. Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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