Wednesday, September 9, 2009

CHESTNUT & CINNAMON PRUNE TART

As I mentioned a few weeks ago, one of my favorite harvest time fruits has to be "Italian Plums" (or as we call it here "Zwetschge", "Quetsche" or "Prune"). I can never get enough of this wonderfully fragrant stonefruit...

Every week, since the day that this Swiss fruit was made available on market stalls, I buy kilos of prunes and eat them in all the possible ways. I've baked tarts, crumbles, cobblers, clafoutis, bars, cakes and made compotes as well as jams, you name it!

This marvelous fruits has such a pretty color
as well as delicate aromas and is so delightful for the palate that it is impossible not to fall in love with it at first sight and taste!

So, the other day when I was contemplating baking something autumn-like with my fresh little violet gems, I came up with a great idea. I thought it would be great to pair those fruits with chestnut spread from Ardèche and cinnamon. I was sure that combo would be quite original and totally divine. I wasn't wrong.

My creation proved to be totally blissful, ambrosial and terribly enjoyable. The tart disappeared very fast and each forkful was followed by "mmmmhhhs" and "aaahhhs" of pleasure!

Try it, you'll adopt it!


~ Chestnut & Cinnamon Prune Tart ~
Recipe by Rosa @ Rosa's Yummy Yums 2009.

Makes one 22cm tart.

Ingredients for the "Shortcrust Pastry":
250g Plain white flour
110g Unsalted butter, very cold and cut into small cubes
15g Lard (see remarks), cut into small cubes
1 1/3 Tsp salt
1 Tsp Sugar
About 60-100ml icy water or enough to bind the mixture
Ingredients for the "Chestnut Filling":
250g Chestnut spread (Crème de marrons de l'Ardèche)
2 Tsps Cornstarch
2 Tsps Kirsch or Prune brandy
Ingredients for the "Prune Filling":
15 Fresh prunes, pitted, halved and slit halfway through the middle
3-4 Tbs Light brown sugar
3/4 Tsp Ground cinnamon

Method for the "Shortcrust Pastry":
1. Sift the flour, sugar and salt into a medium-sized bowl/bassin.
2. Add butter and the lard. Rub between the fingers until the mixture is flaky.
3. Pour in water, gradually, while continuously cutting and stirring with a knife (stop adding water when the dough is stiff/it should not be sticky or wet).
Gather up into a soft ball.
4. Dust your working area and rolling pin with flour and shape the pastry by rolling away from you and always turning the pastry around in order to achieve a rou
nd shape.
5. Place it in the tart pan and trim the edges.
6. Prick the bottom with a fork.
Method for the "Chestnut Filling":
7. Preheat the oven to 210° C (410° F).
8. Mix together the chestnut spread, cornstarch and alcohol.
9. Spread evenly the pastry bottom.

10. Place the prunes in a neat way.
11. Sprinkle with the light brown sugar and cinnamon.

12. Bake in preheated oven for 50-60 minutes, or until the sides of the pastry are pale golden and the fruits are cooked through.
13. Remove from the oven and let cool on a wire rack.


Remarks:
Lard is solid pork fat. You can replace it by the oil of your choice or margarine which also make the crust nice and crispy/flaky.
Always lift the flour out of the bowl while rubbing; it makes the butter/flour mixture airy.
Be careful not to add too much water as the pastry should not be stick to the touch.
While mixing the water to the flour/butter mixture never work the pastry like a bread dough, otherwise you would end up with a stiff, hard and elastic pastry, because you would have liberated the gluten in the flou
r.
You will have a little bit of pastry leftover. Use it as you wish.

Serving suggestions:
This tart is delicious when eaten with either a scoop of homemad
e ice cream (vanilla, pistachio, caramel, walnut, etc..) or a dollop whipped cream.
You can also sprinkle some almond praline over it.

***************

~ Tarte A La Crème De Marron, Cannelle Et Prunes ~
Recette par Rosa @ Rosa's Yummy Yums 2009.

Pour une tarte de 22 cm.

Ingrédients pour la "Pâte Brisée":
250g de Farine blanche/fleur
110g de Beurre non-salé, coupé en petit dés
15g de Saindoux (voir remarques), coupé en petits dés
1 1/3 CC de Sel
1 CC de Sucre cristallisé
Environ 60-100ml d'eau très froide ou assez afin que la pâte forme une boule
Ingrédients pour la "Garniture A La Crème De Marron":
250g de Crème de marron d'Ardèche
2 CC de Maizena
2 CC de Kirsch ou eau de vie de prunes
Ingrédients pour la "Garniture Aux Prunes":

15 Prunes, coupées en deux, puis fondues par le milieu
3-4 CS de Sucre brun clair
1 CC de Cannelle en poudre

Méthode pour la "Pâte Brisée":
1. Tamiser la farine, le sucre et le sel dans un bol moyen.
2. Ajouter le beurre et le saindoux. Frotter la fa
rine et le beurre/saindoux entre les doigts afin d'obtenir un mélange qui ait la texture sabloneuse.
3. Verser l'eau, graduellement, tout en mélangeant bien (n'ajoutez plus d'eau quand la pâte aura atteint la bonne consistance/ni trop mouillée, ni trop collante). Former une boule.
4. Fariner votre rouleau à pâtisserie et votre plan de travail. Etalez la pâte avec un rouleau à pâtisserie (du milieu jusqu'à l'extérieur) afi
n d'obtenir une forme ronde.
5. Posez la pâte sur votre moule et découpez l'excédent de pâte.
6. Piquez la pâte avec une fourchette.
Méthode pour la "Garniture A La Crème De Marron":
7. Préchauffer le four à 210° C (410° F).
8. Mélanger ensemble la crème de marron, la
maïzena et l'eau de vie.
9. Etaler ce mélange sur le fond.
10. Placer les prunes sur la garniture à la crème de marron.
11. Saupoudrer avec le sucre brun clair et la cannelle.

12. Cuire dans le four préchauffé pendant environ 50-60 minutes, ou jusqu'à ce que les rebords de la pâte soient légèrement dorés et que les prunes soient cuites à point.
13. Laisser reffroidir sur une grille.

Remarques:
Le saindoux est de la graisse de porc (solidifiée). Vous pouvez le rem
placer par de l'huile ou de la margarine qui rendent aussi la pâte croustillante.
Soulevez toujours la farine lorsque vous la frottez avec le beurre/saindoux: ça apporte de l'air au mélange.
Faites bien attention de ne pas ajouter trop d'eau à votre pâte. Elle ne doit pas être collante.
Pendant que vous mélangez l'eau au mélange farine/beurre/saindoux, ne la travaillez pas telle une pâte à pain, autrement votre pâte sera dure, élastique et pas manipulable du tout car vous aurez libéré le gluten contenu dans la farine.
Vous obtiendrez un reste/surplus de pâte. A vous de l'utiliser à votre guise.

Idées de présentation:

Cette tarte est délicieuse lorsque qu'elle est accompagnée d'une boule de glace maison (vanille, pistache, caramel, noix de Grenoble, etc..) ou de crème chantilly.
Vous pouvez aussi la saupoudrer de pralin aux amandes.

109 comments:

  1. Ta tarte aux prunes est superbe !
    J'adore ça :o)

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  2. Wow wow that awesome treat.. fantastic.

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  3. What a wonderful idea Rosa! I have some frozen chestnut puree, I wonder if it would work? Plums aren't in season yet though ...hmmmm...I'll just drool over your tart :)

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  4. rosa, it looks sooooo delicious! I know you are supposed to serve a slice with cream or ice cream, but i'd prefer two slices instead! I love italian plums as well, the flavour is so much more intense, this cake is wonderful!

    cheers,

    pity

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  5. Looks divine. Perfect autumnal tart

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  6. Hi Rosa
    As soon I saw your recipe I felt in love.
    In deed, absolutely "exquisite, scrumptious, luscious, perfect" and is that enough to be said? I seriously doubt it.
    The best tart I have seen for a long time.
    Beautiful photos too x

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  7. how grand! lovely flavors - calling Autumn!

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  8. Very creative recipe and great pictures as well.

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  9. Très bonne idée de mélanger la crème de marron et les prunes :)
    Bisous

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  10. What a lovely thing to do with your zwetschgen! Fall is truly here...

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  11. Just gorgeous! I love quetsches and found the tiny red-yellow ones at the market yesterday. This sounds so wonderful with the Crème de marrons!

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  12. Une idée excellente cette association de saveurs! Fondant fruité, tu as mis toutes les saisons dans cette tarte superbe! Bises

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  13. Le mariage avec la chataigne doit être terrible !

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  14. I have not thought prunes and chestnut can go together. Sweet and sour combo, great idea.

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  15. Je vais certainement la tester !

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  16. Terrible! à la limite de l'indécence:)

    Elle est magnifique!

    Merci pour ce joli moment de pure gourmandise :)

    Bisous :)

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  17. Une belle association.
    Elle est très belle !
    Bisous

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  18. Tart looks divine! havent tried this fruit yet, will pick up on my way back home :)

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  19. What a grand way to welcome fall! Nice idea to use the chestnut flour.

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  20. Lovely flavours! THe pastry must be really good with the lard!

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  21. Your pictures are really awasome Rosa and the tart look absolutely delicious!! I love it! xxgloria

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  22. n beau symbole de l'automne gourmand!

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  23. Lovely tart. And I could practice my French too. :)

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  24. I'm loving Italian prune plums too and just made a crostata with them over the weekend. Your tart looks fantastic, and the chestnut spread sounds great!

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  25. It's so beautiful I'll run to the market tomorrow !!! It's a super combo !

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  26. This looks great - very unusual, but very delicious. A lot of Americans are very leery of prunes, but I think this dish would really make them re-think!

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  27. Une vraie tuerie !
    Moi qui ai acheté des reines-claudes ce matin au marché afin de les associer à de la crème de marrons (j'habite tout près de l'Ardèche), je vais passer pour une copieuse maintenant ! ;)

    Bises Rosa.

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  28. you know what? i don't think i know what chestnuts taste like. even knowing that, i can confidently state that i'd like this tart--the crust is fabulous AND cinnamon is involved. :)

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  29. This is beautiful! Another great way to use a bottle of chestnut cream =)

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  30. I just love chestnut spread and your tart is so pretty. Nice to see you're still taking advantage of the seasonal fruits. I think I'll try this at the weekend with whipped cream. I especially love that last pic!

    Cheers,

    Vanessa

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  31. Rien que de voir cette recette je prends 3 kilos, c'est horrible tu me donnes envie de faire des écarts...
    Magnifique
    Bises

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  32. quelle belle idée la crème de marron !

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  33. Like you've said, it looks really exquisite!

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  34. I am making this one! Yes! Though I will have to go out on a search for Chestnut-stuff! Having grown up on a ranch, I know of the pastry-delights of using lard, though now I do not... And the images of your 'domestic cat!' crack me up completely! I am on my way over to Mind of Mog this morning. Thanks for another tasty treat, I'll be thinking of you as I pick prunes this afternoon after work ;)

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  35. and prunes ou and plums ??
    je retiens ton mélange avec de la chataigne que je n'aime pas seule mais en mélange oui!
    ( et sans saindoux tu t'en doutes)

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  36. MAMAPASTA: Les deux! Tu peux très bien remplacer le saindoux, ça marche aussi...

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  37. ..elle est parfaite!!!!!!trop belles images ma chère Rosa!!..

    ~nancy xx

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  38. Beautiful tart! I love prunes, too. Actually I just ate two only a few minutes ago.:)Maybe I should buy some more for the weekend and bake this tart...

    Greetings,
    Tiina

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  39. Cette belle couleur orange et dorée me donne vraiment envie de manger un morceau.

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  40. I have only had dried prunes, which I imagine are different from these prunes. The ingredients all sound so delicious, I must hunt down some of these prunes!

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  41. Il y a des moments où on ne trouve pas de mots. Magnifique réalisation.

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  42. My goodness, Rosa - this looks simply brilliant! I love this combination and like you, I adore what we call Italian Plums. What a great pairing with the chestnut spread!

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  43. Lovely flavor combo Rosa. I love this variety of plums and chestnuts have been on my mind.

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  44. une tarte aux prunes qui cghange et qui donne envie d'en manger

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  45. I am not a fan of lard, so I would replace it with butter I guess..but the dish looks lovely! Would be perfect with vanilla ice-cream, or just as is. I too am in love with prunes these days!

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  46. So plenty of ahhh and mmmm with this tart, definitively magnificent :)

    Cheers,

    Gera

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  47. What a gorgeous tart and brilliant combination of flavors!

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  48. Such a creative combination! Sounds delicious.

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  49. Simply beautiful! This is the kind of dessert that always seem so quintessentially European to me. Just lovely!

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  50. Cannelle et prunes, cela doit être tellement un bon combo. Que de belles photos.

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  51. I'm here for dessert coz I know you'll always satsify my craving ;D

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  52. La dernière photo me nargue Rosa. Ta tarte devrait énormément plaire à ma voisine et amie Corse.

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  53. Délicieuse association entre la crème de marron et les prunes!!tes photos sont trop tentantes!! merci!bonne journée!

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  54. Avec de la crème de marron, ce doit être délicieux, en tout cas ça en a plus que l'air, tes photos sont tout simplement magnifiques !!!
    Bises

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  55. c'est une vraie tuerie ton dessert! bhoubhoubhou...

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  56. Oh là, là, que ça a l'air bon... tu me tentes!

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  57. ros ye tart looks delish!! and i love the beautiful autumn redish brown orange color! :o) hehe

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  58. Comment résister à ta tarte !!!
    Elle est sublime !
    Bisous, Doria

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  59. Cette tarte est fabuleuse:)

    Bon jeudi Rosa!!xxx

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  60. Ta tarte à l'air tellement succulente.

    Quelle belle harmonie de saveurs

    Bonne journée

    Ginette :-)

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  61. Je crois qu'elle ferait beaucoup d'adeptes par ici cette tarte, je note tout de suite!
    Et très belle en plus!

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  62. What a unique and beautiful tart! I would love to try it! Excellent flavor combination!

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  63. Lovely Ta rte Rosa I love the photos ! Can't wait to try it !

    Thank you for sharing your recipes:)




    Have a lovely Day ~

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  64. L'association marron/prune et cannelle doit etre bonne, surtout avec une belle pâte à tarte!

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  65. Beautiful tart and the flavours sound delicious. Love it.

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  66. c'est original comme tarte, ça donne envie, c'est le moins qu'on puisse dire!
    bisous

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  67. This tart does sound lovely Rosa. I wonder what variety the Italian plums are and if we have something similar:D

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  68. I just found your blog and I'm SO excited I did! This tart looks amazing!
    And your cat in the post below looks exactly like my last kitty, Tinkerbell :)
    Happy Baking! I'll be checking back often :)
    -Mini Baker

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  69. Great picture and tart looks so tempting....

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  70. Ambrosial in every frame...drop dead gorgeous! It's a beautiful creation Rosa!!

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  71. That's a very creative combination of ingredients in the tart!

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  72. Pile poil pour la saison! Bravo Rosa... tu ne cesses de nous faire saliver avec tes concoctions, plus belles et alléchantes, les unes que les autres.

    J'ai des châtaignes que je garde au frigo sans jamais ne savoir quoi en faire, peut-être bien que je me lancerai... merci!

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  73. j'habite dans une régiob ou les pruniers sont partout et j'ai tant mangé de ce fruit que je m'en suis lassée , par contre j'adore les manger presque verts ( et oui , je suis bizarre )
    si je vous pouvais , je t'en enverrai des caisses :-)
    bises

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  74. MOUNET: Moi, je n'arrive pas à m'en lasser! Comme toi, je les adores croquantes et pas trop mûres...

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  75. oh my. that tart looked delicious enough.

    but then, i saw that you had the recipe in french as well!

    bilingual anything = love.

    thanks for sharing!

    et peut-être maintenant je peux m'améliore en français!

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  76. Comment y résister ?
    Elles s'accommodent de bien des façons, natures à croquer, en tarte, en confiture, en crumble ... nous adorons !

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  77. Love the tart and your photos are always so fabulous!

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  78. Oh my god! That's absolutely gorgeous!

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  79. Une magnifique tarte et j'adore la prune !!!!

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  80. C'est une véritable tuerie cette tarte!
    Elle contient des ingrédients que j'adore; purée de marrons, prunes, cannelle et eau de vie de prunes.

    À essayer très bientôt:))

    Tes photographies sont magnifiques, comme à toujours.

    Bonne fin de semaine!

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  81. It looks absolutely perfect!

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  82. The plums have a distinct flavor and aroma. And every dish which is made using plums has that flavor in it, making the dish tastier.
    Lovely Tarts

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  83. Crème de marron et prune, une association que je n'aurais pas penser faire, et pourtant ça doit être délicieux

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  84. Huuuummm!!! un délice de tarte!!! La crème de marron et les prunes, c'est une association que je ne connais pas, donc à découvrir! Je suis sûre que la tarte était excellente!
    La dernière photo est une invitation à y mordre dedans!miam!miam!

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  85. Wow...extremely gorgeous and drool worthy tart...love the cinnamon flavour.....

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  86. Wow! I LOVE cinnamon and chestnuts!

    With plums??? I would have never thought of mixing the with the cinnamon and the chestnuts!

    I love the idea. It looks more than delicious!

    Have a great weekend, Liz.

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  87. quelle association sublime!!! ça doit être un délice!!!

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  88. What a beautiful tart!! I'll make it with some tiny tiny changes..
    I just need to find prunes now!!

    Bises

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  89. Let me take all of a zone does not yet :) and fell in love with the tart mold :DD

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  90. It's crazy I know but I've never had prunes or chestnuts or now that we're talking about it figs. Some "foodie", huh?!
    ~ingrid

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  91. Magnifique cetet tarte, je tente dès qu'il fera moins chaud, bravo et merci pour cette reectte

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  92. Oh.... This looks absolutely delicious rosa :)

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  93. I adore the look of this pie but I am not sure which ingredient gives it the orange look. It is such a beautiful color. It does look like fall.

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  94. Oh Rosa. I am drooling! That looks utterly amazing, what lovely flavours.

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  95. OMG, ROSA. I was looking at the gorgeous photos of your trip, and then I scrolled into THIS. I adore chestnuts so much, and to combine them with plums/prunes is ingenius! The touch of cinnamon intrigues me too, as I can tell it brings out the flavor of both. OH..BTW, it's also beautiful! You're such a gifted cook/baker!

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  96. MMm sounds and looks great, Rosa!

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  97. hat is one nice looking tart! I really like the sound of the chestnut and prune combo!

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  98. Je partage complètement ton goût pour les quetsches et je dois dire que cette association est très très inhabituelle donc forcément très tentante.

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  99. wow, rosa - this one looks amazingggg!
    I'kk wait patiently till we'll have chestnuts - i just have to make it!
    It looks really great, wtg

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  100. Thanks for this recipe. I was wondering what to do with chestnuts this fall!

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  101. trop belle! colorée, parfumée, fondante!

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  102. Rosa, this is a gorgeous tart...and I adore the flavors here :)

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