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Prune and apricot tart
An unusual pudding that can be made a day in advance and which is ideal for entertaining.
What you need
- 225 g plain flour
- 175 g butter
- 25 g ground almonds
- 50 g vanilla sugar (or caster sugar flavoured with a vanilla pod)
- 1 egg, lightly beaten
- for the filling
- 100 g creme fraiche
- 1 egg, lightly beaten
- 75 g self-raising flour, sifted
- 25 g caster sugar
- 3 tsp brandy
- 25 g ground almonds
- 100 g prunes, pitted
- 100 g ready-to-eat dried apricots
- 50 g shelled whole blanched almonds
Method
Preheat oven to 180°C. Line a 23 cm / 9 in round fluted flan ring.
Place the flour in a bowl. Rub in the butter until mixture resembles fine breadcrumbs. Stir in the ground almonds and sugar.
Make a well in the centre of the mixture. Pour in the beaten egg. Using a round-bladed knife, stir the egg into the mixture until it begins to bind together, adding enough cold water to form a smooth dough.
Roll the pastry out on a lightly floured surface. Line the flan ring with the pastry.
In a bowl, combine the creme fraiche, egg, flour, sugar, brandy and almonds. Beat well until mixed. Pour into the pastry case. Top with the whole prunes and apricots. Place the almonds on the centre of each prune.
Bake for 25-35 min or until set. Leave to cool on a wire rack. Remove from flan ring. Serve in slices.
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Preparation 25 minutes Cook 25 minutes Total 50 minutes -
Energy 517 kcal/serving Fat 21.9 g/serving Carbohydrates 454.62 g/serving Glycaemic Index 55 Glycaemic Load 31.46 
Serving suggestion
Dust with icing sugar before serving.
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 2166 | 1627 | 10475 | 8350 |
| Energy (kcal) | 517 | 388 | 2500 | 2000 |
| Protein (g) | 9.68 | 7.27 | ||
| Carbohydrate (g) | 56.8 | 42.7 | 345 | 275 |
| Fat (g) | 29.1 | 21.9 | 95 | 70 |
| Fat (saturated) (g) | 13.6 | 10.2 | ||
| Fibre (g) | 4.50 | 3.38 | ||
| Sodium (mg) | 326 | 245 | ||
| Salt (equivalent) (g) | 0.82 | 0.61 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 325 | 244 | 800 |
| Vitamin B-12 (µg) | 0.17 | 0.13 | 1 |
| Vitamin B-6 (mg) | 0.10 | 0.08 | 2 |
| Vitamin C (mg) | 0.82 | 0.62 | 60 |
| Vitamin D (µg) | 24.0 | 18.0 | 266 |
| Vitamin E (mg) | 4.55 | 3.42 | 10 |
| Zinc (mg) | 1.03 | 0.77 | 15 |
| Calcium (mg) | 170 | 128 | 800 |
| Folate (mcg) | 70.9 | 53.3 | 200 |
| Iron (mg) | 3.37 | 2.53 | 14 |
| Magnesium (mg) | 61.4 | 46.1 | 300 |
| Niacin (mg) | 3.37 | 2.53 | 18 |
| Pantothenic acid (mg) | 0.57 | 0.43 | 6 |
| Riboflavin (mg) | 0.38 | 0.28 | 1.6 |
| Phosphorous (mg) | 214 | 160 | 800 |
| Thiamin (mg) | 0.34 | 0.25 | 1.4 |
This recipe is:
Demi-veg- Vegetarian
Citrus free
Corn-free
Peanut free
Shellfish free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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