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Swiss plum tart
Nb persons: 12
Yield:
Preparation time:
Total time:
Source:
| 1 pound | pate brisee |
| 1/4 cup | ground almond |
| 20 (about 700 g) | fresh prunes, pitted and quartered |
| 2 tbsp | sugar |
| Liaison: | |
| 1/4 cup | sugar |
| 2 tbsp | all-purpose flour |
| 2/3 cup | half and half |
| 1 large | egg |
| 3 large | egg yolks |
| 1 tbsp | kirsch |
| Serve with: | |
| whipped cream | |
1. Roll the dough and line the pan with it. Prick the bottom at several places with a fork.
2. Pre-bake the dough 15 minutes at 375 F.
3. Remove from the oven and sprinkle the dough with the ground almond. Arrange the prune quarters on the dough. Mix well the liaison ingredients, adding the eggs one at a time. Pour on the prunes. Sprinkle the 2 tbsp sugar on top.
4. Bake for 40 minutes at 375 F.
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