Monday, 9 April 2012

Crostata di Prugne Secche

Prunes are delicious. I know that in the UK they make people think of school dinners but a decent Agen prune cannot be beaten for flavour so when I was deciding on what to cook as a cake today I went for a prune filling for my pasta frolla. I did put a twist on it though so you will be delighted that it is not neat prunes, which it could well have been,

I started with the pasta frolla.  The recipe is so easy it is just the rolling out that you need to be careful with. It is a soft pastry that tends to break so I usually use cling film and roll it out on that. It is then easy to pick up and drapes over that cake tin.

150g butter
250 flour
grated rind of 1 lemon
Half a pack of lievito or two teaspoons of baking powder
2 egg yolks
150 sugar

Beat the sugar and butter together until creamy.
Beat in the egg and then fold in the flour and the baking powder until you have a soft dough. You can put it to rest in the fridge for about half an hour if you have the time.

Put a piece of cling film on the work surface and roll about two thirds of the pastry out on that. Make sure that it will cover the bottom and sides of the tin that you will be using.

For the prune filling

300g pitted prunes
100ml whipping cream
Brandy Use as much as you need to make a spreadable paste. I used about 100ml.
50g sugar

Put the prunes, brandy and sugar in the food processor and pulse until you have a thickish paste. It should still have bits in it . Too fine will be like baby food.
Turn it into a bowl and beat in the cream until you have a spreadable paste.

Spread over the pastry base and then roll out the remaining pastry and cover the filling. Trim and neaten the edges of the pastry.

Cook in a fairly hot oven for about 30 - 40 minutes until golden brown. Leave to cool and dust the top with icing sugar.

This cake is quite rich so small pieces are perfect.

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