Equipment
* optional
Ingredients
Earl Grey Poached Prunes
- 250 g pitted prunes, dried
- 300 ml water
- 3 earl grey tea bags
- 40 g granulated sugar
- 45 ml brandy or armagnac
Pâte Sablée (Sweet Pastry)
- 200 g all-purpose flour
- 100 g unsalted butter, cold, cubed
- 80 g powdered sugar, sifted
- 25 g almond flour
- 1 egg, large
- 1 g salt
Frangipane (Almond Cream)
- 100 g unsalted butter, room temperature
- 100 g granulated sugar
- 100 g almond flour
- 1 egg, large
- 10 g cornstarch
- 15 ml brandy
Finishing
- 50 g apricot jam
- 10 ml water
- 20 g sliced almonds, toasted
Nutrition (per serving)
Method
Bring water to a boil in a saucepan. Remove from heat, add Earl Grey tea bags, cover, and steep for 5 minutes. Remove bags, stir in sugar until dissolved, then add brandy and prunes. Ensure prunes are submerged. Let soak for at least 1 hour (up to overnight).
To make the pastry: In a food processor or bowl, combine flour, powdered sugar, almond flour, and salt. Add cold cubed butter and pulse or rub with fingertips until the mixture resembles coarse sand.
Add the egg to the flour mixture. Mix gently just until the dough comes together. Do not overwork. Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
Preheat oven to 170°C/340°F. Roll out the chilled dough on a lightly floured surface to 3mm thickness. Line the tart pan, trimming excess. Prick the base with a fork (docking). Freeze for 10 minutes.
Line the tart shell with crumpled parchment paper and fill with pie weights. Blind bake for 15 minutes. Remove weights and paper, then bake for another 5-8 minutes until the bottom looks dry and pale golden. Let cool slightly.
While the shell cools, make the frangipane: Beat room-temperature butter and sugar until pale and creamy. Mix in the egg, then fold in almond flour, cornstarch, and brandy until smooth.
Drain the prunes well (reserve the syrup for cocktails or yogurt). Spread the frangipane evenly into the par-baked tart shell. Press the prunes into the cream, distributing them evenly.
Bake the assembled tart at 170°C/340°F for 35-40 minutes, until the frangipane is puffed, golden brown, and set in the center.
Heat apricot jam with water until liquid; strain if chunky. Brush over the warm tart for a glossy finish. Sprinkle with toasted sliced almonds if desired. Cool completely on a rack before slicing.
Chef's Notes
- For a true Gascon touch, use Armagnac instead of standard brandy; its rustic earthiness pairs beautifully with prunes.
- The 'Earl Grey' flavor depends on the steeping time. Don't squeeze the tea bags when removing them, or the liquid may become bitter.
- Leftover soaking liquid can be reduced to a syrup and drizzled over ice cream.
- If you don't have pie weights, uncooked rice or dried lentils work perfectly for blind baking.
Storage
Refrigerator: 3 days — Cover loosely with foil or plastic wrap to maintain crust texture.
Freezer: 1 month — Freeze unbaked or baked. If baked, refresh in oven before serving.
Reheating: Warm in a 150°C oven for 5-10 minutes to recrisp the pastry.
