Small Crisp Prune Tarts

serves 12

Today is Free Friday where anything goes on the daily recipe mailing. This recipe is from Bea, a daily subscriber of the daily recipes.

1/2 cup flour
1/3 cup butter or margarine
1/4 cup sugar
1 large egg

1/2 lb dessert prunes with pits removed
dry red wine to cover the prunes
1/4 Tsp. ground cinnamon.

Preheat oven to 400 degrees.

Place the pan containing the prunes, wine and cinnamon over medium heat. Let the mixture heat to simmering. Reduce heat to low and cook until the wine is absorbed by the prunes. Remove from the pan and allow to cool.

In a large bowl, cut the butter into the flour and sugar. Beat the egg very slightly and stir into the flour mixture to combine (If necessary add a few drops of cold water.)

Allow the pastry to rest for 5 minutes then roll out thinly. Using your small 2-3" mini tart pan, cut out 12 rounded shells. Using a smaller tart pan, (you can use the same tart pan as the larger to cut these out but you need to trim the edges.) cut out 12 smaller circles. Using 12 small tart (2-3") pans, line the larger circles on the bottom of the tart pans. Divide the prune mixture equally between the 12 tarts. 

Brush the edges of the smaller rounds with cold water and place over the prune mixture. press lightly to seal. Brush each tart with cold water and sprinkle with granulated sugar. 

Bake at 400 degrees for 15 minutes or until the tarts are lightly browned. Cool and serve with whipped cream. 

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