|The Art of the Tart|
|by Tamasin Day-Lewis|
Tamasin Day-Lewis is food writer for Saturday's Daily Telegraph and is a contributing editor to Food Illustrated and Country Homes and Interiors.
Results 1 - 10 of 25 for prune tart
Result Page: 1
Frozen puff pastry ... supermarket makes these tarts especially easy to ... degrees. 1. Combine prunes, lemon juice, ... or peach jam are especially good.
Combine prunes, lemon juice, ... milk. Brush tops of pastries with mixture. Sprinkle with sugar. Bake at 350 degrees for 18 to 20 minutes or until golden.
Combine softened butter ... Place 1 teaspoon prune butter in center ... for 10 to 15 minutes or until lightly golden. Sprinkle with confectioners' sugar.
Cook until soft. ... into squares; put dab of prune mixture in middle. Cut each corner and fold into pinwheel shape. Bake 8 to 10 minutes at 350 degrees.
Cut butter into ... Refrigerate for 4 hours. Roll out. Cook prunes; add sugar to taste. Add 1/4 cup lemon juice. Add 2 teaspoons cream of tartar. Mix well.
Combine all ingredients and mix well to make stuffing. Rinse goose well in cold running water. Pat dry. Sprinkle inside and out liberally with Kosher ...
Cut duck into ... until tender. Remove prunes from marinade, cut ... or whatever pleases your taste. Heat and reduce to about half. Serve with the duck.
Simmer prunes, apricots, raisins ... cherries. Bring to boil. Add jello dissolved in hot water and lemon slices. Remove from heat. Chill well. Yield: 8 servings.
Combine in saucepan and bring to a boil, stirring until sugar is dissolved. Lower heat, cover and simmer gently until the dried fruits are tender BUT ...
Place walnuts, almonds, figs, prunes, raisins, dates, ... before serving. If mixture is too stiff to spread, stir in some additional wine. Makes about 4 cups.
Result Page: 1
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