It is a bit of a misnomer, Californian prunes were not in my pantry until I contacted the Californian prunes board who very kindly send me a sample of 6 individually wrapped prunes and a very classy marketing pack.-"What" screamed another blogger, mate of mine, 6 prunes, they must be kidding! You are not going to write something about 6 prunes?
-"well yes, I am" and you know why? because in the pack there is a mouth watering recipe
Prune, Amaretti and Citrus Tart. And also I think that prunes are undrated, have an undeservedly bad reputation.
May be six prunes is the way to use prunes if you don't want the side effects which comes from the fact that prunes are high in fibre. Beside they provide high levels of antioxidants and potassium and after a long long winter we need potassium + they are low in calories.
To be honest I could not make the difference between these prunes and Agen prunes which are also plump and juicy so the trick is to choose prunes which are not shriveled up and ugly if that make sense.
I'll leave you with the recipe, it is a good one to prepare for any occasion the moisture of the prunes mixed with the tanginess of the lemon curd is a delight.
Prune, Amaretti and Citrus Tart.
Serves 8 Prep/cooking time: 1. hours this recipe is copied from californianprunes website with a few adaptations in italic
Ingredients
•300g California prunes
•100ml Armagnac (optional but some kind of alcool is necessary)
•180g plain flour
•pinch salt
•20g caster sugar
•100g unsalted butter chilled and diced
•1 egg yolk
•50g ground almonds
•1 large egg
•beaten
•55g caster sugar
•200g creme fraiche
•natural yoghurt and ground cinnamon to serve.
Method
Place the prunes in a bowl with the Armagnac and leave to marinate for 1 hour.
To make the pastry, put the flour, salt and sugar into the bowl of a food processor and process until just combined. Add the butter and process until the mixture resembles fine breadcrumbs. With the machine running, add the egg yolk and 3-4 tsp of chilled water and process until the pastry comes together.
Chill for around 20 minutes. Preheat the oven to 200°C/400°F/Gas mark 6. Roll the party out and use to line a 25cm flan tin. Prick the base with a fork and chill for another 10 minutes before lining with greaseproof paper and baking beans.
Bake blind for 15 minutes. Remove the beans and paper and bake for another 5 minutes. Lower the oven temperature to 190°C/375°F/ Gas mark 5.
Drain the prunes, reserving the Armagnac. Add to this the ground almonds, beaten egg, sugar and creme fraiche and mix together well until smooth.
Place the prunes over the base of the party case then pour over the almond mixture. Place the tin on a baking sheet and bake for 40-45 minutes until golden.
Serve cut into wedges with a dollop of natural yoghurt sprinkled with ground cinnamon.
Prune, Amaretti and Citrus Tart.
Serves 8 Prep/cooking time: 1. hours this recipe is copied from californianprunes website with a few adaptations in italic
Ingredients
•300g California prunes
•100ml Armagnac (optional but some kind of alcool is necessary)
•180g plain flour
•pinch salt
•20g caster sugar
•100g unsalted butter chilled and diced
•1 egg yolk
•50g ground almonds
•1 large egg
•beaten
•55g caster sugar
•200g creme fraiche
•natural yoghurt and ground cinnamon to serve.
Method
Place the prunes in a bowl with the Armagnac and leave to marinate for 1 hour.
To make the pastry, put the flour, salt and sugar into the bowl of a food processor and process until just combined. Add the butter and process until the mixture resembles fine breadcrumbs. With the machine running, add the egg yolk and 3-4 tsp of chilled water and process until the pastry comes together.
Chill for around 20 minutes. Preheat the oven to 200°C/400°F/Gas mark 6. Roll the party out and use to line a 25cm flan tin. Prick the base with a fork and chill for another 10 minutes before lining with greaseproof paper and baking beans.
Bake blind for 15 minutes. Remove the beans and paper and bake for another 5 minutes. Lower the oven temperature to 190°C/375°F/ Gas mark 5.
Drain the prunes, reserving the Armagnac. Add to this the ground almonds, beaten egg, sugar and creme fraiche and mix together well until smooth.
Place the prunes over the base of the party case then pour over the almond mixture. Place the tin on a baking sheet and bake for 40-45 minutes until golden.
Serve cut into wedges with a dollop of natural yoghurt sprinkled with ground cinnamon.
PER SERVING 492 kcalories, protein 10.5g, carbohydrate 43.5g, fat 30.6g, saturated fat 15.4g, fibre 3.6g, sugar 26.1g, salt 0.1g
No comments:
Post a Comment