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Recipe by: nehla
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See below ingredients and instructions of the recipe
5 dl Brewed hot strong black tea
- such as Earl Grey (*)
1 lb Prunes; pitted
35 g Whole almonds; unblanched
1 Egg; lightly beaten
5 tb Granulated sugar
2 tb Plum eau-de-vie; or brandy
1 7/8 dl Heavy cream
1 Flaky sweet pastry shell
- partially baked and cooled
1 tb Confectioners' sugar
Units conversion: 5 dl hot tea = 2 cups; 35 g almonds = 1/4 cup; 1
7/8 dl cream = 3/4 cup)
(*) Be sure to make a good, strong tea (about 1 tablespoon of loose
Earl Grey to 5 dl of water).
At least 1 hour before preparing the tart, pour the hot tea over the
prunes. Set aside to marinate.
Preheat the oven to 190 oC (375 oF).
Grind the almonds to a fine powder.
Add the egg, sugar, eau-de-vie and cream. Process until very smooth.
Thoroughly drain the prunes, discarding the soaking liquid. Carefully
arrange the prunes in the cooled tart shell (2 layers). Pour the
almond filling over the prunes.
Place the tart in the center of the oven, and bake until the filling
is set and the tart shell is nicely browned, about 45 minutes.
Remove from the oven and sprinkle on the confectioners' sugar. Cool
on a rack.
Serve at room temperature.
From: Patricia Wells, Bistro cooking, Arrow, 1992, ISBN 0-09-992340-8
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
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