Apple and Prune Farmhouse Tart

By • March 7, 2011 • 31 Comments

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Author Notes: This tart could just as easily be eaten for breakfast as it could be for dessert after dinner. I see this as being Belgian and from the Ardennes region. The yeasted crust is very Belgian and the apples would be from the Ardennes. What ever you want to call it it is delicious. - thirschfeldthirschfeld

Food52 Review: With a cardamom-scented crust, crisp apples and gooey prunes this tart has a rustic, farmhouse feel. Resist the urge to use beaters instead of a wooden spoon to cream the butter and sugar—it'll come together before you know it. A crunchy layer of apples and sugar on top keeps the inside moist and delicate. Note: A 9" tart pan also works and will prevent the filling from overflowing.broccolirose

Serves 6 to 8

For the yeasted crust:

  • 1 tablespoon dry active yeast
  • 1/4 cup whole milk
  • heaping 1/8 teaspoons ground cardamom
  • 1 tablespoon sugar
  • 1 1/2 cup whole wheat pastry flour
  • 1 large egg
  • 3 tablespoons unsalted butter, softened
  • two finger pinch of salt

For the filling:

  • 2 ounces unsalted butter, softened, 1/4 cup
  • 3 ounces sugar, 1/3 cup
  • 1 large egg beaten
  • 1 1/2 ounce whole wheat pastry flour, 1/3 cup plus 1 tablespoon
  • 2 ounces finely ground almonds, 1/2 cup
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 ounces buttermilk, 1/4 cup
  • 1/2 teaspoon salt
  • 1 Granny Smith apple, cored and thinly sliced into half moons
  • 3 ounces chopped prunes soaked in 1 tablespoon of armagnac for 30 minutes
  • 2 tablespoons each cold butter cubed and sugar for dotting and dusting
  1. For the crust: In a large mixing bowl whisk the yeast into the milk and let it dissolve. Add the the rest of the crust ingredients and using a wooden spoon mix the ingredients until they come together and form a ball.
  2. Kneed the dough until it is smooth. Place it back into the mixing bowl and cover the bowl with a warm damp towel. Set the dough aside for an hour to rise.
  3. At the end of the hour remove the dough from the bowl and kneed it once or twice to deflate it. It shouldn't have risen a whole bunch but will definitely have bubbles. Dust it with flour and shake off the excess.
  4. Dust the countertop lightly with flour if the dough seems sticky. Using a rolling pin roll the dough out into a circle so it is an 1/8 inch thick. Using the rolling pin gently roll the dough around the pin for support and then unroll the dough into and 8 inch tart pan.
  5. Lift the edges up and gently fit the dough into the tart pan pushing the dough down into the corners for a snug fit. Using a paring knife, running it along the rim of the tart pan, trim the dough even with the top of the pan. Set the crust aside.
  6. Preheat the oven to 375 degrees. Clean out the bowl used for the crust and dry it.
  7. For the filling: Place the sugar and butter into the mixing bowl and using a wooden spoon cream the butter and sugar. Add the egg, pastry flour, almonds, buttermilk, baking soda, baking powder, and salt. Stir with the spoon until smooth.
  8. Place half the apple slices into the tart pan along with half of the prunes. Pour in the batter and smooth it with an offset spatula. Sprinkle the rest of the prunes over the top and then place the remaining apple slices attractively over the top. Place the tart on a sheet tray with sides. This tart will overflow. It is meant to it is what is going to give it part of its charm so you will definitely want to put it on a sheet tray.
  9. Bake the tart in the oven for 25 minutes. At the end of 25 minutes sprinkle the 2 tablespoons of sugar over the tart and dot it with the 2 tablespoons of butter. Bake another 15 to 20 minutes or until it is nicely browned and set. Remove the tart from the oven to cool. As it cools run a paring knife around the outside edge to trim off the excess overflow.
  10. The tart is best if it can rest for 3 to 4 hours before serving. The juices from the apple the armagnac and the prunes all leach out their wonderful flavor. Cut into wedges and serve with or without whipped cream.
Jump to Comments (31)

Tags: armagnac, farmers market, Holidays, savory, travels well

Comments (31) Questions (1)

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over 1 year ago Altilla

This will be made this evening I believe...

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over 1 year ago ThereseTetzel

Tis sounds yummy. The 1 tablespoon of yeast sounds like a lot. Is that amount correct?

Kk2

over 3 years ago kaykay

Truly beautiful and professional looking. You're in a class by yourself!

Christine-28_small(1)

over 3 years ago cheese1227

My neighbor is paying me $40 to make this for his wife's birthday on Thursday! I'll have to send you royalties!

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over 3 years ago thirschfeld

Just let me know how they like it.

Chris_in_oslo

over 3 years ago Greenstuff

Chris is a trusted source on General Cooking

Anyone who would dis a prune hasn't had one soaked in Armagnac. This sound better than most anything I had in Belgium, and I probably gained 20 pounds when I lived there.

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over 3 years ago thirschfeld

Thanks Greenstuff and yes prunes in armagnac are a pleasure

Steve_dunn02

over 3 years ago Oui, Chef

This sounds absolutely fabulous, and I love where you're going with your photography, very nice indeed. - S

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over 3 years ago thirschfeld

Thanks Steve thanks for the kind words on the photos.

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

This sounds terrific, thirschfeld. And that photo - good lord, it's beautiful. is it really a whole tablespoon of yeast? i LOVE prunes and I'm not ashamed to say it. Slathered with Nutella, oh boy.

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over 3 years ago thirschfeld

Yes it is a whole tablespoon. I guess you could just use a packet which is 2 1/4 teaspoons. It doesn't really have time to get super airy like pizza dough.

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over 3 years ago EmilyC

This looks absolutely delicious -- and I'll bet other fruit combinations would also be lovely here.

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over 3 years ago thirschfeld

I am sure you could change up the fruit to your liking. Just want to make sure they aren't too juicy.

Summer_2010_1048

over 3 years ago Midge

I'm fascinating by your yeasted crust. I so want a slice of this for breakfast!

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over 3 years ago thirschfeld

The girls ate
Getting cake for breakfast and loving it. I like heated crust it adds a nice dimension to tarts.

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over 3 years ago thirschfeld

Can you tell I don't have my glasses on. That should say yeasted and it should also be lower case g.

Stringio

over 3 years ago testkitchenette

I love that you used prunes (an unsung dried fruit, if you ask me).

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over 3 years ago thirschfeld

I am a big fan of the prune and it is an unsung and often insulted dried fruit.

Me

over 3 years ago TheWimpyVegetarian

This looks just phenomenal, Tom. I'd love to see you on Martha's show!

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over 3 years ago thirschfeld

thanks ChezSusanne and the later would be great but I am guessing with all the other beautiful tarts being submitted it would be a longshot

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over 3 years ago Sagegreen

There are some great contenders here, this included! Then there is my pothole pie, somehow not in Martha's world!

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over 3 years ago thirschfeld

Sagegreen I love your pothole pie. I think it is brilliant and incredibly observant of the world around you just as I like Elegy for a Dirty Snowbank.

Dsc_0675-x2a

over 3 years ago Sagegreen

This is pretty stellar.

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over 3 years ago thirschfeld

thanks so much Sagegreen

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over 3 years ago thirschfeld

got ya, I thought you had some sort of tart mishap but, yes, I know runner up status well and you should be extremely proud because that is a great recipe along with many other really great recipes you have been posting.

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

*Blush* You're too kind. (PS I had plenty of tart mishaps, but eventually some success!)

New_years_kitchen_hlc_only

over 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Great idea, using a yeasted pastry crust for this!! Was thinking about working up a savory yeasted crust but aggressive turnarounds on my deals this week are keeping me out of the kitchen. What a great recipe. I am so in awe. ;o)

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over 3 years ago thirschfeld

thanks AJ. I hope you find some time to get a savory tart posted you always post such great things that now you have me wondering what wonderful creation you have up your sleeve.

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Love this. Hope your prunes have better luck than mine ;)

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over 3 years ago thirschfeld

thanks, did I miss something about you prunes?

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Nope... they took runner-up status in the cardamom competition (of which I'm quite proud!!) I'd just like to see you on Martha, so would be cool if your prunes surpassed mine.