Prune-And-Hazelnut Tart – a delicious recipe with hazelnuts, prunes, sugar, eggs, cru00e8me frau00eeche, orange rind. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bake 1/2 cup hazelnuts in a shallow pan at 350u00b0, stirring occasionally, 15 minutes or until toasted. (The skins will be very dark.) Wrap nuts in a clean kitchen towel; let stand 20 minutes. Rub nuts briskly to loosen skins; discard skins. Chop nuts; set aside.
2
Bring prunes and water to cover to a boil in a medium-size nonaluminum saucepan over high heat; reduce heat, and simmer 30 minutes. Cool; drain.
3
Process sugar and next 3 ingredients in a food processor until blended, stopping to scrape down sides.
4
Spread prunes in Pastry Tart Shell; sprinkle with hazelnuts. Pour creme fraiche mixture over nuts. Place tart in a larger shallow pan.
5
Bake at 375u00b0 for 55 minutes or until set, shielding with aluminum foil after 40 minutes to prevent excessive browning. Cool on a wire rack. Garnish with sweetened whipped cream and chopped toasted hazelnuts.
122
kcal
Calories
5
g
Fat
13
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/2 cup hazelnuts, 1 pound pitted prunes, 1/4 cup sugar, 2 large eggs, and more.
Yes, Prune-And-Hazelnut Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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