Name: Prune Tart
Ingredients: large prunes; brown sugar; water; light pastry

Prune Tart

Ingredients

large prunes
brown sugar
water
light pastry

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the filling

Stone the prunes and place them in a deep dish.
Add brown sugar to the prunes.
Stew the stones in a small amount of water to extract flavor.

Bake

Cover the dish with light pastry.
Bake in a moderate oven at 350°F (175°C) until golden.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Large prunes: Provide the main fruit filling, softening and sweetening as they bake under the pastry.
Brown sugar: Sweetens the prunes and adds a caramel-like depth to their juices.
Light pastry: Encloses the filling and browns in the oven to form the crust.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.