I love this combination of flavours and it is a great winter dessert using dried prunes from the store. Once you have mastered the basics of working with sweet paste and frangipane you can use any fruit in season. Try pears, apricots or cherries for a lovely homemade bakewell tart. Bon appetit!
Ingredients: Makes about 25 truffles
For the sweet paste
250g unsalted butter
250g icing sugar
625g plain flour
4 eggs at room temperature
For the filling
50 pitted prunes
Red currant jelly
For the frangipane
250g icing sugar
5 whole eggs at room temp
50g plain flour
250g ground almonds
25ml dark rum
What to do:
A few days beforehand, soak about 50 pitted prunes in Armagnac or brandy. Be as generous as you dare.
To make the sweet paste
1. Leave the butter out at room temperature overnight so it is nice and soft.
2. Sieve the flour and icing sugar together. Then beat the eggs well.
3. Incorporate the butter and egg mixtures into the flour and work quickly into a smooth paste. It will be quite sticky. Wrap it in clingfilm. Shape it like a tile the size of an A4 piece of paper and you will have less rolling to do later. Refrigerate for at least two hours.
Next make the frangipane.
1. Sieve the icing sugar. Then sieve the flour & almonds together.
2. Beat the eggs, then cream the butter and the icing sugar well, until pale and light.
3. Add in the eggs, rum and almonds and mix until smooth and refrigerate.
1. Roll out the sweet paste and line the tins.
2. Place a generous spoon of red currant jelly in the base of each tin.
3. Put 25 prunes and a little of the juice in too.
4. Cover with the frangipane and smooth to the edges.
5. Sprinkle the top with a few flaked almonds.
6. Bake in a medium hot oven (approx 165c) for 40 minutes until golden on top and a skewer to test comes away clean.
7. Allow to cool before cutting, dust with icing sugar and serve warm with a little chocolate sauce & clotted cream.