Post by blackcrowheart on Nov 23, 2005 16:15:36 GMT -5
Prune Tart with Armagnac
Dinner-Supper
Dessert
(I don't have a salad course in this menu)
This doesn't have any new world ingredients in it at all but was part of the
French-Mi'kmaq series of feasts. The Mi'kmaq would have had dried fruit of
various kinds but the prunes came from the French ship's stores, along with the
flour and brandy.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Prune Tart with Armagnac
Categories: Desserts, Pies, Canadian, Jw
Yield: 8 Servings
The Filling:
1/2 c Prunes; pitted
2 tb Armagnac
1 c Seedless Lexia raisins
1 c Water
1/4 c Brown sugar
1 ts Orange rind
1 tb Lemon juice
2 tb Orange juice
3 tb Butter
The Almond Cream:
1/3 c Unsalted butter
1/2 c Almonds; ground
1/2 c Icing sugar
2 Eggs
1 tb brandy
2 tb Pastry flour
The Pastry:
1 Chilled unbaked 9" pastry
-shell prepared previously
-in a French tart pan.
4 Prunes; pitted and sliced
-for garnish
Soak prunes in Armagnac overnight. Puree coarsely in a processor or
blender. Set aside.
Combine raisins, water, brown sugar and orange peel in a stainless
steel saucepan. Cover; bring to a boil; reduce heat and simmer for 10
min or until raisins are soft. With a slotted spoon remove raisins;
set aside. Add lemon and orange juices to pan and uncovered cook down
to a syrup, about 3 tb. Remove from heat and whisk in butter, prune
puree and the soaked raisins.
For the almond creme, in a separate bowl cream butter until fluffy.
Beat in ground almonds and icing sugar. Whip in eggs, one at a time,
beating hard after each addition. Stir in brandy and flour. Spread prune
filling on bottom of the tart shell, smoothing the top. Cover evenly
with the almond cream and garnish with slices of pitted prunes. Bake
in preheated 375 deg oven for 30 min or until a skewer inserted onto
the centre comes out clean. Let cool.
From the L'Ordre de Bon Temps menu in Northern Bounty, A Celebration
of Canadian Cuisine. Posted by Jim Weller.
MMMMM
Dinner-Supper
Dessert
(I don't have a salad course in this menu)
This doesn't have any new world ingredients in it at all but was part of the
French-Mi'kmaq series of feasts. The Mi'kmaq would have had dried fruit of
various kinds but the prunes came from the French ship's stores, along with the
flour and brandy.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Prune Tart with Armagnac
Categories: Desserts, Pies, Canadian, Jw
Yield: 8 Servings
The Filling:
1/2 c Prunes; pitted
2 tb Armagnac
1 c Seedless Lexia raisins
1 c Water
1/4 c Brown sugar
1 ts Orange rind
1 tb Lemon juice
2 tb Orange juice
3 tb Butter
The Almond Cream:
1/3 c Unsalted butter
1/2 c Almonds; ground
1/2 c Icing sugar
2 Eggs
1 tb brandy
2 tb Pastry flour
The Pastry:
1 Chilled unbaked 9" pastry
-shell prepared previously
-in a French tart pan.
4 Prunes; pitted and sliced
-for garnish
Soak prunes in Armagnac overnight. Puree coarsely in a processor or
blender. Set aside.
Combine raisins, water, brown sugar and orange peel in a stainless
steel saucepan. Cover; bring to a boil; reduce heat and simmer for 10
min or until raisins are soft. With a slotted spoon remove raisins;
set aside. Add lemon and orange juices to pan and uncovered cook down
to a syrup, about 3 tb. Remove from heat and whisk in butter, prune
puree and the soaked raisins.
For the almond creme, in a separate bowl cream butter until fluffy.
Beat in ground almonds and icing sugar. Whip in eggs, one at a time,
beating hard after each addition. Stir in brandy and flour. Spread prune
filling on bottom of the tart shell, smoothing the top. Cover evenly
with the almond cream and garnish with slices of pitted prunes. Bake
in preheated 375 deg oven for 30 min or until a skewer inserted onto
the centre comes out clean. Let cool.
From the L'Ordre de Bon Temps menu in Northern Bounty, A Celebration
of Canadian Cuisine. Posted by Jim Weller.
MMMMM