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Pastry tart with prunes poached in red wine
50 m active | 2 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 827
  • Fat about 40g
  • Carbohydrates about 101g
  • Protein about 12g
This is needed
This is needed for 4 people
Dough
  • 1 pinch salt
  • 200 g white flour
  • 80 g sugar
  • 100 g butter, cut into pieces, cold
  • 1 organic lemon, use only half of grated zest
  • 1 eggs, beaten
Filling
  • 3 dl red wine (e.g. Niepoort Ruby Port)
  • 2 tbsp sugar
  • 1 dl cream
  • 50 g dark chocolate (64% cocoa), finely chopped
  • 200 g pitted prunes
  • 1 eggs
  • 1 tbsp Maizena cornflour
  • 2 tbsp sugar
  • 1 pinch salt
Tools
  • "Della Nonna" tin (greased) or a springform pan (approx. 24 cm in diameter)
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And that's how it's done
And that's how it's done
Dough
Mix the flour, salt, sugar and lemon zest in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg, mix quickly to create a soft dough – do not knead. Flatten the dough, cover and chill for approx. 30 mins. Roll the dough into a rectangle between a cut-open plastic bag to a thickness of approx. 4 mm, place in the tin, prick the base firmly with a fork, chill for approx. 15 mins.
Filling
Bring the wine and sugar to the boil in a pan, reduce the heat, add the prunes, simmer (uncovered) for approx. 20 mins. until soft, puree. Add the chocolate, combine, leave to cool. Spread the filling over the pastry base, smooth down. Whisk the cream and all the remaining ingredients, pour on top of the pear filling.
To bake
Approx. 30 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, leave to cool on a cooling rack.