Ingredients
-
Unsalted Butter
-
½ recipe Pistachio Pasta Frolla
-
1 teaspoon all-purpose Flour
-
2 pounds 1(906 g) fresh Prunes
-
3 tablespoons Honey
-
Generous pinch Kosher Salt
-
1 recipe Pistachio Cream
Directions
Steps
|
1
Done
|
Lightly butter a 13¾ x 4½ x 1-inch fluted tart pan with a removable bottom. |
|
2
Done
|
Remove the dough from the fridge. Remove the plastic and lightly dust the dough with flour. Place the dough on a piece of parchment paper and knead it a few times to loosen it up. Transfer the dough to the prepared pan and press the dough into the pan. Press evenly across the bottom and up the sides of the pan. Once you have a uniform shell of roughly ¼-inch thickness, prick the bottom of the dough several times with a fork. Freeze the tart shell for at least 30 minutes, until the dough is very cold and firm. |
|
3
Done
|
Position a rack in the center of your oven and preheat the oven to 350°F. Line the chilled shell with parchment paper and fill with pie weights or dried beans. Put the tart pan on a baking sheet and bake for 20 to 25 minutes, until the shell is golden around the edges. Remove from the oven and lift out the parchment paper and pie weights. Let the baked shell cool for 20 minutes before continuing. Line a baking sheet with parchment paper. |
|
4
Done
|
Once the tart shell has cooled to warm room temperature, toss the prunes with the flour, honey, and salt in a medium bowl. Spread the pistachio cream over the bottom of the shell, then arrange the prunes on top of the cream, packing in every last piece of fruit. Place the tart on the prepared baking sheet. Bake until the fruit is bubbling and caramelized and the crust is golden brown, about 45 minutes. Some juices might escape and jump overboard—that’s what the lined baking sheet is for. |
|
5
Done
|
Allow the tart to cool to a warm room temperature before cutting. It will keep well at room temperature for 1 day or in the fridge for 1 week. |
