Prune And Raisin Tart (tarte Aux Pruneaux et Raisins Secs)
Preheat oven to 180°C. Combine the wine and raisins in a bowl and stand to macerate for 3 hours.
Peel, quarter and core the apples. Place in a saucepan and add 1 tablespoon water. Cook over medium heat for 8-10 minutes or until soft. Mash with a fork and set aside to cool.
Finely chop the prunes, until almost a puree. Add to raisins and wine, and stir to combine.
Line a flat baking tray with baking paper. Place 1 sheet of pastry on top and cut out a 25 cm round, discarding excess.
Spread the apple puree over the pastry, leaving a 1 cm border. Carefully spread prune mixture over apple. Brush pastry edge with a little egg wash.
Cut the remaining pastry sheet into 5 mm-wide strips and use to decorate tart in a crisscross pattern. Trim pastry so strips just touch the edge of the tart. Brush the strips with egg wash. Bake for 30 minutes or until pastry base is cooked. Reduce oven temperature if pastry is browning too quickly. Serve hot or cold.
125 ml (½ cup) Jurançon wine
½ cup raisins
2 apples, preferably Granny Smith
300 g pitted prunes
1½ sheets store-bought puff pastry, rolled 3 mm-thick
1 egg yolk, mixed with 2 tsp water
Added by: Natália Martins
Consulted: 1983 X
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