Peasant Tart

Name: Peasant Tart
Prep time: 30 min
Cook time: 1 h 40 min
Total time: 2 h 10 min
Ingredients: 300 g prunes (pitted and chopped); 50 g raisins; 100 g sugar (for marinating); 1 cinnamon stick; 1 tea bag; 40 g Armagnac brandy; 100 g water; 100 g milk; 125 g heavy cream; 2 g vanilla extract; 200 g eggs (about 4); 3 g cornstarch; 30 g flour; 40 g pine nuts (lightly toasted); 40 g almonds (peeled, chopped, lightly toasted); 40 g hazelnuts (whole, lightly toasted); 160 g + 80 g butter (separately for caramelized nuts and crumble topping); 2 baked tart shells (8 inch / 20 cm, made with crisp shortbread crust)

A rich fruit tart layered with brandy-soaked prunes, a creamy custard filling, and a crunchy nut crumble topping.

2h 10m

Easy

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Ingredients

prunes (pitted and chopped) 300 g

raisins 50 g

sugar (for marinating) 100 g

cinnamon stick 1

tea bag 1

Armagnac brandy 40 g

water 100 g

milk 100 g

heavy cream 125 g

vanilla extract 2 g

eggs (about 4) 200 g

cornstarch 3 g

flour 30 g

pine nuts (lightly toasted) 40 g

almonds (peeled, chopped, lightly toasted) 40 g

hazelnuts (whole, lightly toasted) 40 g

butter (separately for caramelized nuts and crumble topping) 160 g + 80 g

baked tart shells (8 inch / 20 cm, made with crisp shortbread crust) 2

Instructions

Marinating the prunes

Place the prunes, raisins, sugar, cinnamon stick, tea bag, Armagnac, and water in a pot and heat until the sugar dissolves. Simmer over low heat for 15 minutes until the prunes soften, then drain and set aside.

Making the custard filling

Heat the milk, cream, vanilla extract, cinnamon stick, and Armagnac to a gentle boil. Let steep for 30 minutes, then strain. Whip the sugar, honey, and eggs until fluffy, fold in the cornstarch and flour, and combine well. Pour in the milk mixture and mix evenly.

Making the crumble topping

Lightly toast the pine nuts, almonds, and hazelnuts. Cook the sugar to a golden caramel, add the butter, stir in the warm nuts, simmer over low heat until the nuts are dispersed, then pour onto an oiled marble surface to cool. Rub the flour, cinnamon powder, and remaining butter together into a breadcrumb texture, then mix in the sugar and caramelized nuts.

Assembling and baking

Spread the drained prunes and raisins over the tart base, pour in the custard filling, and bake in a 150°C oven for about 10 minutes until the surface just sets. Sprinkle with the crumble topping, sift over the remaining cinnamon powder, raise the temperature to 180°C, and bake for 18-20 minutes until golden. Dust with powdered sugar after cooling.