Prune Tarts From The Campine
|Dry yeast||2 Tablespoon (2 Packages)|
|Lukewarm water||1 Cup (16 tbs)|
|Flour||5 Cup (80 tbs)|
|Melted butter||6 Tablespoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Eggs||2 , lightly beaten|
|Pitted dried prunes||1⁄2 Pound, soaked overnight in water to cover|
|Brown sugar||1⁄2 Cup (8 tbs)|
|Egg||1 , lightly beaten|
Prepare the pastry as described in the recipe for Pie from Limburg, adding the cinnamon when the butter is added.
Let the dough rise as directed there.
Cook the prunes, covered, in their soaking water with the brown sugar and cinnamon for 30 minutes or until tender.
Drain and force the prunes through a sieve.
Divide the pastry in half and roll each half out to a 1/4 inch thickness.
Line the bottom and sides of 2 buttered pie tins with the pastry and prick with a fork.
Brush each tart with beaten egg and let stand 30 minutes.
Spread the cakes with the prune mixture and sprinkle with sugar.
Bake in a preheated 400° oven for 25 minutes.
Cool the tarts on wire racks.
Serving size: Complete recipe
Calories 4664 Calories from Fat 847
% Daily Value*
Total Fat 96 g148.3%
Saturated Fat 52.3 g261.3%
Trans Fat 0 g
Cholesterol 828 mg276%
Sodium 1231.2 mg51.3%
Total Carbohydrates 870 g290.2%
Dietary Fiber 43.3 g173%
Sugars 319.4 g
Protein 101 g201.9%
Vitamin A 95.5% Vitamin C 2.9%
Calcium 39.6% Iron 219.4%
*Based on a 2000 Calorie diet