Prune & Almond Tart Recipe
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Prune & Almond Tart
5 deciliter Brewed hot strong black tea
- such as Earl Grey (*)
1 lb Prunes, pitted
35 g Whole almonds, unblanched
1 Egg, lightly beaten
5 tbsp Granulated sugar
2 tbsp Plum eau-de-vie, or brandy
1 7/8 deciliter Heavy cream
1 Flaky sweet pastry shell
- partially baked and cooled
1 tbsp Confectioners' sugar
Units conversion: 5 dl hot tea = 2 cups; 35 g almonds = 1/4 cup; 1
7/8 dl cream = 3/4 cup)
(*) Be sure to make a good, strong tea (about 1 tablespoon of loose
Earl Grey to 5 dl of water).
At least 1 hour before preparing the tart, pour the hot tea over the
prunes. Set aside to marinate.
Preheat the oven to 190 oC (375 oF).
Grind the almonds to a fine powder.
Add the egg, sugar, eau-de-vie and cream. Process until very smooth.
Thoroughly drain the prunes, discarding the soaking liquid. Carefully
arrange the prunes in the cooled tart shell (2 layers). Pour the
almond filling over the prunes.
Place the tart in the center of the oven, and bake until the filling
is set and the tart shell is nicely browned, about 45 minutes.
Remove from the oven and sprinkle on the confectioners' sugar. Cool
on a rack.
Serve at room temperature.
From: Patricia Wells, Bistro cooking, Arrow, 1992, ISBN 0-09-992340-8 |
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Diet hints and tips
If you really want to lose weight and improve your all round physical condition, without doubt you should make plans to start a specially calculated solid diet. Ideally, this should involve 5 measures of fruit and vegetables every day and also take in the optimum fusion of fat, carbohydrates and proteins.
When starting a weight loss program, people far too often pick out supermarket and big brand food items referred to as 'low fat'. This is far too often an error, insofar as a food product might just be reduced in fat, but still contain far too much calories and carbs.
In planning a meal plan, the important thing is to also make efforts to decrease intake of fat, refined carbohydrates and salt.
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