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 Recipe ideas
Prune and Armagnac and Marscapone Tart Recipe
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Valerie
posted:
15-September-2011 18:01
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#1
In GT March 1995 on page 60 there was a recipe for the very French Prune and Armagnac Tart. I have lost my copy of the magazine. Please, can anyone help?
Thank you.
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Wendy
posted:
11-October-2011 14:36
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#2
Prune Armagnac and Mascapone Tart
Gourmet Traveller March 1995 P 60
100ml Armagnac
20 good quality prunes, pitted
finely grated rind of 1 orange
1kg mascarpone
1 x 28cm blind-baked sweet shortcrust pastry tart case or 8 individual blind-baked sweet shortcrust pastry tartlet cases
brown sugar to decorate
Caramel Sauce
200gm sugar
1 lemon
Warm Armagnac gently in a saucepan and pour over combine prunes and orange rind in a bowl. Cover and stand overnight.
Whisk mascarpone with a wire whisk until it begins to thicken. Remove prunes from Armagnac and fold enough liqueur into mascarpone to flavour. Chop prunes coarsely and spread over bottom of pastry case. Spoon mixture over prunes and spread to fill the case level with top of pastry. Chill until firm.
For sauce, combine sugar with 2 ½ tbs water in heavy saucepan and stir over med heat til sugar dissolves. Bring to boiling and cook til golden. Carefully stir in 150ml hot water and bring slowly back to boil, stirring constantly til sauce is clear and smooth. Using a clean vegetable peeler, remove rind from lemon in one piece and add to sauce. Transfer to a bowl and cool to room temperature. Discard rind.
To serve, sieve brown sugar over tart and pass caramel sauce separately. Serves 8.
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bsquare
posted:
24-December-2011 10:59
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#3
Originally Posted by: Valerie
In GT March 1995 on page 60 there was a recipe for the very French Prune and Armagnac Tart. I have lost my copy of the magazine. Please, can anyone help?
Thank you.
Unbelievable! I made this recipe way back then, loved it, but for some reason didn't keep a copy of it and have been looking for it ever since. Thank you thank you
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