Tarte aux Pruneau et Armagnac (Prune and Armagnac Tart)

Round off your meal in style with Michel Lemoine's recipe for an elegant, classic French prune tart
By Michel Lemoine
Tarte aux Pruneau et Armagnac (Prune and Armagnac Tart)
  • Rating:
  • Serves: 6-8
  • Cook Time: 25 minutes
  • Prep Time: 30 minutes plus overnight marinating
  • Effort: medium



  • 300 ml water
  • 150 g sugar
  • 150 ml armagnac
  • 1 kg stoned prunes
  • vanilla-flavoured double or whipping cream, whipped

For the pastry:

  • 250 g plain flour
  • 125 g butter, cubed
  • pinch of salt
  • 1 egg yolk
  • 50 ml water


1. First prepare the filling. In a bowl mix together the water, sugar and Armagnac. Add the prunes, cover with cling film and marinate overnight.

2. To make the pastry, place the flour, butter and a pinch of salt in a food processor. Process until the mixture becomes fine and sandy.

3. Add the egg yolk and the water and process until the mixture forms a dough. Add a little more water, if needed.

4. Remove the dough from the food processor and shape it into ball, cover with cling film then set aside to rest for at least an hour.

5. Preheat the oven to 150°C/gas 2.

6. Roll out the rested pastry and use it to line a loose-based 20cm tart tin. Prick the base, line with baking parchment, fill with baking beans and bake blind for 20 minutes.

7. Drain the marinated prunes, reserving the marinating liquid.

8. Place the drained prunes in the pastry case, then return to the oven. Increase the temperature to 180°C/gas 4 and bake for 20-25 minutes until the prunes become crystallised.

9. Meanwhile, place the reserved liquid in a pan and bring to the boil. Cook briskly until the liquid thickens into a syrup.

10. Serve the prune tart lukewarm, serving each slice with a quenelle of whipped vanilla-flavoured cream and drizzling a little of the syrup around the tart.

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