I think prunes might be one of those marmite foods where people either love them or hate them, remembering watery prunes and custard for school dinners. Well I love them, especially when allowed to soak in alcohol and become really succulent, like in this tart.
I actually prefer prunes to plums, as sometimes, particularly when cooked, the plum skins make them taste rather bitter, whereas with prunes the flavour is concentrated into sweet loveliness. The combination of apples, prunes, a light fresh custard and crumbly pastry is a winning one. I could eat this all day, but I won’t obviously, or I won’t be able to get up off the settee.
Method for making Caramelised Apple Prune Tart:
I used the recipe by Jeremy Lee in The Guardian, which was inspired by a tart Alastair Little had eaten at Rowley Leigh’s house. Link to recipe here:
The things I changed were that I used port rather than red wine to soak the prunes in, which worked really well. I did find, however, that there weren’t any left over juices as described. This may have been because of the port or maybe the type of redcurrant jelly I used. When I make this again I will use more port and a higher port to redcurrant jelly ratio.
I also used some leftover brandy butter to cook the apples in, as it needed using up and I didn’t have any Calvados. This worked really well.
I used 6 apples as per the recipe, although they must have been larger ones than those specified, as they seemed to fill the tart up more than the recipe image showed, and I’m glad I did as I like a lot of apples in a tart.
Would I make this again?
Yes, I definitely would. It tasted delicious, warm or cold.