Prune, Armagnac And Almond Acid

The ingredient of Prune Armagnac And Almond Acid

• 180g about 20 pitted prunes
• 1 3 cup 80ml armagnac or brandy
• 1 1 2 cups 225g plain flour
• 1 4 cup 45g unmodified icing sugar
• 125g chilled unsalted butter chopped
• 2 egg yolks
• 3 eggs lightly whisked
• 1 2 cup 100g caster sugar
• 1 2 cup 125ml cream
• 1 2 cup 55g almond meal
• 2 tbsp flaked almonds
• icing sugar to dust
• creme fraiche to advance

The Instruction of prune armagnac and almond acid

• place prunes and armagnac in a small bowl cover taking into consideration plastic wrap and set aside overnight to soak drain prunes reserving the liquid
• place the flour and icing sugar in the bowl of a food processor and process briefly to combine go to the butter and process until union resembles fine breadcrumbs go to the egg yolks and process until blend just comes together have an effect on into a disc cover and refrigerate for 30 minutes to rest
• use a rolling stick glue to roll pastry into a 5mm thick disc line a 23cm base measurement fluted tart tin taking into consideration removable base behind the pastry press pastry into base and sides gilding titivation any excess cover and place in the fridge for 30 minutes to rest
• preheat oven to 200u00b0c line pastry considering baking paper and fill with pastry weights dried beans or rice bake for 15 minutes or until something like set separate paper and weights bake for a other 8 minutes or until golden sever from oven and set aside to cool
• reduce oven to 180u00b0c enhance the eggs sugar cream and reserved prune liquid in a medium bowl ensue the almond meal and excite to combine place acid combat all but an oven tray arrange prunes in base of acid case pour over egg mix and sprinkle subsequent to flaked almonds cook for 30 35 minutes or until golden brown and set help affectionate or at room temperature dusted in the same way as icing sugar and behind creme fraiche

Nutritions of Prune Armagnac And Almond Acid

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