Prune, Almond and Rum Tart

Martin Blunos uses a classic combination of prunes and almonds to great effect in this irresistible rum-laced tart
By Martin Blunos
Prune, Almond and Rum Tart
  • Rating:
  • Serves: 6-8
  • Cook Time: 45 minutes
  • Prep Time: 25 minutes
  • Effort: easy

Ingredients

  • 25 cm ready-made pastry tart cases
  • 250 g semi-dried prunes, pitted
  • 3 eggs
  • pinch salt
  • 5 tbsp dark rum
  • 8 tbsp whipping cream
  • 4 tbsp caster sugar
  • 2 tbsp maple syrup
  • 5 tbsp ground almonds
  • 4 tbsp full fat milk
  • 30 g unsalted butter, melted
  • 1 tsp vanilla extract

To serve

  • 3-4 tbsp dark rum
  • icing sugar, for dusting
  • clotted cream

Method

1. Preheat the oven to 180C/gas 4.

2. Arrange the prunes evenly over the base of the pastry case.

3. Whisk the eggs and salt together until light and fluffy.

4. Beat in the remaining ingredients and leave to rest for 10 minutes, until the almonds swell and thicken the mixture.

5. Pour the almond mixture over the prunes and bake for 35-45 minutes, until golden and firm.

6. Remove from oven and drizzle over the rum. Dust with icing sugar and serve with clotted cream.

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