Prune, chocolate & quince puff pastry tart

serves 6 desserts
difficulty a bit challenging
prep time 45mins (approx.)
total time 1hr (approx.)
main ingredient(s) prunes, sherry, chocolate, quince, pastry,
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Bought puff pastry is topped with frangipane (a buttery almond cream) then topped with chocolate-stuffed prunes and quince paste.

This recipe makes extra frangipane: it keeps for weeks in the fridge and is a great sweet standby.

Ingredients

Frangipane
190 grams butter, room temperature
190 grams caster sugar
3 egg whites
300 grams ground almonds
1/4 teaspoon almond essence
1 tablespoon brandy
Assembly
80 ml dry sherry
24 pitted prunes
50 grams dark chocolate buttons
2 sheets bought puff pastry
100 grams quince paste, in six slices
50 grams icing sugar
vanilla icecream, to serve

Method

Cream the softened butter and sugar in a food processor until pale and light. Add the egg whites one at a time, mixing after each addition. Add the ground almonds, almond essence and brandy and blend until smooth.

Heat the sherry and a splash of water to a simmer over medium heat. Add the prunes, then turn the heat off and allow the prunes to steep for 30 minutes. Drain them and stuff each prune with a couple of chocolate buttons.

Preheat the oven to 200C.

Cut 6 circles about 10cm diameter from the puff pastry sheets, then place the circles on a baking tray lined with baking paper. Spread frangipane over each circle then top with a slice of quince paste and 4 chocolate-stuffed prunes.

Bake for 12 minutes. Dust with icing sugar, bake for a further minute and serve with a scoop of vanilla icecream.

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