{"id":64,"date":"2008-02-29T17:18:23","date_gmt":"2008-02-29T17:18:23","guid":{"rendered":"http:\/\/www.curdhome.co.uk\/recipes\/?p=64"},"modified":"2008-02-29T17:18:23","modified_gmt":"2008-02-29T17:18:23","slug":"prune-and-almond-tart","status":"publish","type":"post","link":"https:\/\/www.curdhome.co.uk\/recipes\/?p=64","title":{"rendered":"Prune and Almond Tart"},"content":{"rendered":"<p class=\"bodytext\"> One of the more successful recipes from Rick Stein&#8217;s <cite>French Odyssey<\/cite>.<\/p>\n<div class=\"recipePlanning\">\n<h2 class=\"recipe\">Planning<\/h2>\n<table class=\"recipeTiming\">\n<tr>\n<td class=\"recipeTimingTitle\">serves:<\/td>\n<td class=\"recipeTimingData\">8<\/td>\n<\/tr>\n<tr>\n<td class=\"recipeTimingTitle\">preparation time:<\/td>\n<td class=\"recipeTimingData\">1 hr<\/td>\n<\/tr>\n<tr>\n<td class=\"recipeTimingTitle\">cooking time:<\/td>\n<td class=\"recipeTimingData\">1 hr<\/td>\n<\/tr>\n<\/table>\n<\/div>\n<div class=\"recipeIngredients\">\n<h2 class=\"recipe\">Ingredients<\/h2>\n<ul class=\"ingredients\">\n<li>225g plain flour, sifted<\/li>\n<li>\u00bd tsp salt<\/li>\n<li>130g butter, chilled and diced<\/li>\n<li>1\u00bd &#8211; 2 tbs cold water<\/li>\n<li>55g caster sugar<\/li>\n<li>300g mi-cuit (semi-dried) Agen prunes, stoned<\/li>\n<li>4 tbs Armagnac<\/li>\n<li>1 large egg, lightly beaten<\/li>\n<li>35g ground almonds<\/li>\n<li>55g caster sugar<\/li>\n<li>200ml cr\u00e8me fra\u00eeche<\/li>\n<li>icing sugar (for dusting)<\/li>\n<li>additional cr\u00e8me fra\u00eeche (for serving)<\/li>\n<\/ul>\n<\/div>\n<div class=\"recipeMethod\">\n<h2 class=\"recipe\">Method<\/h2>\n<p class=\"bodytext\"> First make the pastry. Put the flour and salt in a food processor or mixing bowl. Add the butter and work together to the fine breadcrumb stage. Stir in the water with a round-bladed knife until it comes together into a ball. Turn out onto a lightly floured work surface and knead briefly until smooth. Rest the pastry in a fridge for about 30 minutes before using.<\/p>\n<p class=\"bodytext\"> Put the prunes into a bowl with the Armagnac and leave to soak for one hour, turning them occasionally to help them absorb the alcohol.<\/p>\n<p class=\"bodytext\"> Roll out the pastry and use it to line a greased loose-bottomed flan tin (2\u00bd cm deep, 24cm diameter). Prick the base all over and chill for 20 minutes.<\/p>\n<p class=\"bodytext\"> Meanwhile, preheat the oven to 200\u00b0C\/gas 6. Blind bake the case for 15 minutes then remove the blind baking gubbins and bake the case for a further 5 minutes. Set the case aside and reduce the oven temperature to 190\u00b0C\/gas 5.<\/p>\n<p class=\"bodytext\"> Drain the prunes over a bowl to reserve the remaining Armagnac. Add the ground almonds, egg, sugar and cr\u00e8me fra\u00eeche to the Armagnac then beat together until smooth. Distribute the prunes over the base of the pastry case and pour over the almond mixture. Bake for 45 minutes or until golden brown and a skewer comes away clean.<\/p>\n<p class=\"bodytext\"> Cool the tart before dusting with a little icing sugar. Serve with additional cr\u00e8me fra\u00eeche.<\/p>\n<\/div>\n<p class=\"bodytext\"> <a href=\"pdf\/PruneAndAlmondTart.pdf\" type=\"application\/pdf\"><br \/>\nGet a pdf version of this recipe<br \/>\n<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>One of the more successful recipes from Rick Stein&#8217;s French Odyssey. Planning serves: 8 preparation time: 1 hr cooking time: 1 hr Ingredients 225g plain flour, sifted \u00bd tsp salt 130g butter, chilled and diced 1\u00bd &#8211; 2 tbs cold<span class=\"ellipsis\">&hellip;<\/span><\/p>\n<div class=\"read-more\"><a href=\"https:\/\/www.curdhome.co.uk\/recipes\/?p=64\">Read more &#8250;<\/a><\/div>\n<p><!-- end of .read-more --><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"footnotes":""},"categories":[4],"tags":[19],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1bxnG-12","_links":{"self":[{"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/64"}],"collection":[{"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=64"}],"version-history":[{"count":0,"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/64\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=64"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=64"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=64"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}