Subject: Prune Tart
From: Unicorn (unicorn@indenial.com)
Date: Fri Mar 17 2000 - 11:17:43 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Here's yet another one from the prolific and enigmatic "DRSPAGHETI":
Q. Why are married women heavier than single women?
A. Single women come home, see what's in the fridge and go to bed.
Married women come home, see what's in bed and go to the fridge.
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
It is odd that prunes are considered primarily as a laxative in the
United States, while in Belgium and the rest of Europe they are
considered one of the finest of the dried fruits. Regardless of where
you live and your thoughts about prunes, this tart elevates them to
new heights.
Prune Tart (Pruimentaart, Tarte aux Pruneaux)
1/2 lb (225 g) pitted prunes
3/4 cup (180 ml) water
1/2 cup (125 ml) plus 1 Tbs (15 ml) sugar
2 Tbs (30 ml) lemon juice
1 cinnamon stick
A grating of fresh nutmeg
1 recipe Belgian yeast dough (see below)
2 Tbs (30 ml) Cognac or dark rum (optional)
Whipped cream for garnish (optional)
Combine the prunes, water, 1/2 cup (125 ml) of the sugar, lemon juice,
cinnamon stick, and nutmeg in a pot and bring to a boil over moderate
heat. Reduce the heat and simmer covered for 1 hour, stirring
occasionally. Remove from the heat, discard the cinnamon stick, and
allow to cool.
Roll out the dough into a circle about 1/4 inch (5 mm) thick.
Generously butter and flour a 12-inch (30 cm) or two 8-inch (20 cm)
tart pans or pie pans. Press the dough into the bottom and sides of
the prepared pan. Trim and crimp the edges as desired. Prick holes
in the bottom of the crust with a fork, cover with a towel or plastic
wrap, and allow to rise for 20 minutes.
When the prunes have cooled to lukewarm, puree in an electric blender
or food processor. Stir in the optional Cognac or rum. Spread the
prune mixture over the dough and sprinkle with the remaining 1
tablespoon (15 ml) of sugar. Bake in a preheated 325F (160C) oven for
20 to 25 minutes, until the crust is medium brown. Serve warm or at
room temperature. Makes one 12-inch tart or two 8-inch tarts, to
serve 8 to 12.
Belgian Yeast Dough
1 packet (1 Tbs, 15 ml) active dry yeast
1/4 cup (60 ml) warm milk
1+1/2 cups (375 ml) all-purpose flour
1/4 cup (60 ml) sugar
1 tsp (5 ml) ground cinnamon
1/4 tsp (1 ml) salt
A grating of fresh nutmeg
1 egg, beaten
3 Tbs (45 ml) unsalted butter, melted
Stir the yeast into the milk in a small bowl, and allow to proof for 5
minutes. Place dry ingredients in the bowl of an electric food
processor and pulse a few times to combine. With the motor running,
add the yeast mixture, egg, and melted butter. Remove the dough as
soon as it forms a ball, and knead briefly on a floured surface,
adding just enough flour so the dough does not stick to your fingers.
Place the dough in an oiled bowl, cover with a dish cloth, and allow
to rise until doubled in volume, about 1 hour.
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