Amandine tart with Agen prunes
Difficulty level: easy
Servings 8 people
Ingredients
For the shortcrust pastry
- 250 g flour wheat + a little for the pastry circle
- 140 g butter cold, cut into pieces + a little for the pastry circle
- 130 g sugar powder
- 1 egg
For the almond cream
- 100 g butter softened
- 100 g almond powder
- 2 eggs
- 100 g of milk at room temperature
- 30 g sugar powder
For the garnish
- 30 g almonds tapered
- 280 g prunes pitted Agen cheese, cut into cubes
Instructions
Shortcrust pastry
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In a salad bowl, mix the flour, 100 g of sugar and the cold butter. Work with your fingertips until you obtain a sandy texture. Add an egg and mix quickly until you obtain a homogeneous dough.
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Form a slightly flattened ball, wrap it in baking paper and place it in the refrigerator for 30 minutes.
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Preheat the oven to 180°C (th. 6). Butter and flour a pastry circle, then place it on a baking tray covered with baking paper.
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Spread the dough between two sheets of baking paper and garnish the circle with it. Prick the bottom with a fork and place in the oven to blind cook for 15 minutes.
Almond cream
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Meanwhile, work the remaining 100 g of butter with the sugar until you obtain a creamy texture. Add the almond powder and the two eggs one by one.
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Add the milk and mix until you obtain a homogeneous paste.
Trim
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Drain the prunes carefully. Pour the mixture onto the pre-cooked tart base, distribute the prunes, then place in the oven and continue cooking for 20 minutes.
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Then sprinkle the tart with flaked almonds and continue cooking for 5 to 10 minutes, until the surface is golden.
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Let cool before removing the circle. Serve warm or cold.
© Ana Teixeira for Pruneau d’Agen
