Prune tart
Instructions:
- Serve with creme fraiche or whipped cream.
- 2 cups red wine
- 2/3 cup fresh orange juice
- 1/2 cup plus 2 tablespoons sugar
- 1 cinnamon stick
- 3 cups (1 pound) pitted prunes, halved
- 1 sheet frozen puff pastry, thawed
- Finely grated zest of 1 orange
- 1 large egg
- 1 tablespoon heavy cream
- Preheat the oven to 375F. In a medium saucepan, bring the wine, orange juice, 1/2 cup sugar, and cinnamon to a boil over high heat. Remove from heat; add the prunes, and let steep 10 minutes. Use a slotted spoon to transfer the prunes to a bowl. Return the liquid to a boil; cook until slightly reduced and thickened, 10 to 12 minutes. Remove from heat.
- Meanwhile, roll out the puff pastry into a 12x 18-inch rectangle. In a small bowl, combine the remaining 2 tablespoons sugar and the orange zest; sprinkle evenly over the pastry. Arrange the prunes in rows over the pastry, leaving a 1-inch border on all sides. In a small bowl, whisk together the egg and cream; brush on the edges of the pastry.
- Bake until the crust is golden, about 20 minutes, rotating the pan and brushing the tart with reserved cooking liquid halfway through. Remove from the oven; let cool slightly. Serve warm.