#dessert #frenchrecipe #grandmotherrecipe #canada
I’m delighted to share with you a cherished, yet lesser-known recipe that has been passed down through generations in some French families. This dessert, known as "Tarte de la Grand-Mère aux Pruneaux" (Grandmother’s Prune Tart), is a rustic and delightful treat that combines the rich, sweet flavors of prunes with a delicate, buttery pastry. Though it’s a rarity on the modern dessert table, it remains a hidden gem for those who appreciate traditional French cuisine.
Tarte de la Grand-Mère aux Pruneaux
Ingredients:
For the Pastry:
250g (2 cups) all-purpose flour
125g (1/2 cup) unsalted butter, cold and cubed
50g (1/4 cup) sugar
1 pinch of salt
1 egg yolk
2-3 tablespoons cold water
For the Filling:
300g (about 2 cups) dried prunes, pitted
100ml (1/2 cup) Armagnac or dark rum (optional, for soaking prunes)
200ml (3/4 cup) heavy cream
2 large eggs
100g (1/2 cup) sugar
1 teaspoon vanilla extract
Zest of 1 lemon
Instructions:
Prepare the Prunes:
If you want to infuse the prunes with extra flavor, soak them in Armagnac or dark rum overnight. Drain them well before using.
Make the Pastry:
In a large bowl, mix the flour, sugar, and salt. Add the cold butter and rub it into the flour with your fingertips until the mixture resembles coarse crumbs.
Add the egg yolk and cold water, mixing just until the dough comes together. Form the dough into a ball, flatten it into a disk, and wrap it in plastic wrap. Refrigerate for at least 30 minutes.
Roll Out the Pastry:
Preheat the oven to 180°C (350°F).
Roll out the pastry on a lightly floured surface and line a tart tin with it. Trim the excess dough and prick the base with a fork. Chill in the fridge for another 15 minutes.
Blind Bake the Pastry:
Line the pastry with baking paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and paper, and bake for another 10 minutes or until lightly golden. Let it cool.
Prepare the Filling:
In a bowl, whisk together the eggs, sugar, heavy cream, vanilla extract, and lemon zest until smooth.
Assemble the Tart:
Arrange the soaked prunes evenly over the cooled pastry. Pour the cream mixture over the prunes.
Bake the Tart:
Bake for 25-30 minutes or until the filling is set and lightly golden.
Serve:
Let the tart cool to room temperature before serving. It’s delicious on its own or with a dollop of whipped cream.
This tart is a beautiful example of how simple ingredients can be transformed into a rich, comforting dessert with a deep connection to French culinary heritage. Enjoy this special treat that has stood the test of time, yet remains a delightful secret to many!
Негізгі бет Step Back in Time with This Classic French Prune Tart Recipe
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