- 200 gm pitted prunes
- 150 ml Armagnac or Cognac
- Thinly peeled rind and juice of 1 lemon
- 2 375gm puff pastry sheets (see note)
- For brushing: eggwash
- 150 gm caster sugar
- 130 gm softened butter
- Finely grated rind of 1 orange and 1 lemon
- Scraped seeds of 1 vanilla bean
- 2 eggs
- 200 gm ground almonds
- 30 ml Armagnac or Cognac
- 30 gm plain flour
- 1Preheat oven to 180C. Simmer prunes, Armagnac, lemon rind and juice in a small saucepan over low heat until prunes are plump. Remove from heat and set aside to cool.
- 2Meanwhile, for frangipane, beat sugar, butter, orange and lemon rinds and vanilla seeds in an electric mixer until pale and fluffy (6-8 minutes). Add eggs one at a time, beating well after each addition. Add almond and Armagnac, mix to combine, then stir in flour.
- 3Drain 8 prunes from Armagnac mixture, coarsely chop and fold into frangipane mixture.
- 4Cut a 24cm-diameter round from one pastry sheet, place on an oven tray lined with baking paper. Spread frangipane mixture over pastry, mounding in centre and leaving a 2cm border. Brush edges with eggwash, place remaining pastry sheet over and press to seal. Trim edges to form a 24cm-diameter round, then press edges with a fork. Brush with eggwash, pierce a 5mm hole in centre and refrigerate for 30 minutes. Brush with eggwash again, then lightly score pastry at intervals with a knife, scoring from hole in centre in a curve down to the base. Bake until puffed and dark golden (25-30 minutes), stand for 10 minutes and serve warm with prunes in Armagnac.
Note We use Carême puff pastry, which comes in pre-rolled 375gm sheets. If unavailable, substitute another butter puff pastry.
Drink Suggestion: A rich Sauternes. Drink suggestion by Max Allen
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