Apple And Prune Tart With Vanilla Ice Cream And Cognac
Serves: 4
Aurelia Collier
1 January 1970
Based on User reviews:
56
Spice
54
Sweetness
41
Sourness
37
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
Directions:
1
For crust: Blend flour, sugar and salt in processor
2
Add shortening and butter and blend, using on/off turns, until coarse meal forms
3
Add 3 tablespoons ice water
4
Blend, using on/off turns, until moist clumps form, adding more water by 1/2 tablespoonfuls if dry
5
Gather dough into ball; flatten into disk
6
Wrap in plastic and chill at least 1 hour
7
(Can be made 1 day ahead
8
Keep chilled
9
Let dough soften slightly at room temperature before rolling out
10
) Blend flour, sugar and salt in processor
11
Add shortening and butter and blend, using on/off turns, until coarse meal forms
12
Add 3 tablespoons ice water
13
Blend, using on/off turns, until moist clumps form, adding more water by 1/2 tablespoonfuls if dry
14
Gather dough into ball; flatten into disk
15
Wrap in plastic and chill at least 1 hour
16
(Can be made 1 day ahead
17
Keep chilled
18
Let dough soften slightly at room temperature before rolling out
19
) For filling: Combine prunes and Cognac in small bowl
20
Cover; let stand 2 hours, stirring often
21
Drain prunes, reserving Cognac
22
Cut prunes in half; set aside
23
Roll out dough on lightly floured surface to 12-inch round
24
Transfer dough to 9-inch-diameter tart pan with removable bottom
25
Fold overhang in and press, forming double-thick sides; refrigerate crust 30 minutes
26
Preheat oven to 400°F
27
Mix apples, sugar and 2 tablespoons butter in large bowl
28
Arrange apple wedges, overlapping slightly, in concentric circles in crust
29
Bake tart until apples are just tender, about 1 hour
30
Tuck prunes into spaces between apples
31
Brush fruit with 1 tablespoon butter
32
Bake tart until apples are very tender and crust is golden brown, about 20 minutes longer
33
Transfer tart to rack and cool 15 minutes
34
Blend 1 tablespoon reserved Cognac into strained preserves for glaze
35
Brush glaze over warm tart
36
Cut tart into wedges
37
Serve warm or at room temperature with ice cream, drizzling some of reserved Cognac over ice cream
38
Combine prunes and Cognac in small bowl
39
Cover; let stand 2 hours, stirring often
40
Drain prunes, reserving Cognac
41
Cut prunes in half; set aside
42
Roll out dough on lightly floured surface to 12-inch round
43
Transfer dough to 9-inch-diameter tart pan with removable bottom
44
Fold overhang in and press, forming double-thick sides; refrigerate crust 30 minutes
45
Preheat oven to 400°F
46
Mix apples, sugar and 2 tablespoons butter in large bowl
47
Arrange apple wedges, overlapping slightly, in concentric circles in crust
48
Bake tart until apples are just tender, about 1 hour
49
Tuck prunes into spaces between apples
50
Brush fruit with 1 tablespoon butter
51
Bake tart until apples are very tender and crust is golden brown, about 20 minutes longer
52
Transfer tart to rack and cool 15 minutes
53
Blend 1 tablespoon reserved Cognac into strained preserves for glaze
54
Brush glaze over warm tart
55
Cut tart into wedges
56
Serve warm or at room temperature with ice cream, drizzling some of reserved Cognac over ice cream