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Prune Tarts From The Campine

Flavor.of.Europe's picture
Prune Tarts From The Campine is an easy to prepare dessert recipe which cannot just escape your guest's attention. Try this amazingly delicious Prune Tarts From The Campine, you will surely love to talk about with us.
Ingredients
  Dry yeast 2 Tablespoon (2 Packages)
  Lukewarm water 1 Cup (16 tbs)
  Flour 5 Cup (80 tbs)
  Salt 1⁄2 Teaspoon
  Melted butter 6 Tablespoon
  Sugar 1⁄2 Cup (8 tbs)
  Cinnamon 1⁄2 Teaspoon
  Eggs 2 , lightly beaten
  Pitted dried prunes 1⁄2 Pound, soaked overnight in water to cover
  Brown sugar 1⁄2 Cup (8 tbs)
  Cinnamon 1 Teaspoon
  Egg 1 , lightly beaten
  Sugar 2 Tablespoon
Directions

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.

Recipe Summary

Cuisine: 
European
Method: 
Baked
Dish: 
Pie

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