245 minutes
A delicious tart featuring rum-soaked prunes and a rich almond frangipane, served with a luxurious maple-rum sabayon.
Pitted Prunes
each
Dark Rum
cups
Unbleached All-Purpose Flour
cups
Cake Flour
cups
tablespoons
teaspoons
teaspoons
Cold Unsalted Butter, cut into small pieces
cups
tablespoons
teaspoons
each
as needed
Warm Room Temperature Unsalted Butter
tablespoons
Confectioners’ Sugar
cups
each
teaspoons
Maple-Rum Sabayon
cups
1. Prepare the Prunes
Combine the prunes and dark rum in a medium saucepan. Bring the mixture to a simmer over medium heat, then remove from the heat and let the prunes soak for at least 2 hours or up to overnight.
2. Make the Crust
In a food processor, combine the unbleached all-purpose flour, cake flour, granulated sugar, kosher salt, and ground cinnamon. Add the cold unsalted butter pieces and pure vanilla extract. Pulse the mixture until it looks like coarse sand. Add the egg yolk and pulse just until the dough starts to come together. If the dough seems too dry, add a bit of ice water, a tablespoon at a time, until the dough holds together when pressed.
3. Chill the Dough
Turn the dough out onto a clean work surface and smear it with the heel of your hand to ensure even mixing and develop a tender texture. Gather the dough into a disk, wrap it in plastic wrap, and chill it for at least 30 minutes.
4. Prepare the Tart Pan
Brush a 9-inch tart pan with a removable bottom with the melted butter.
5. Roll Out the Dough
Once the dough is firm, roll it out on a lightly floured surface to a 12-inch round, about 3 mm thick. Transfer the dough to the prepared tart pan, pressing it into the edges and trimming any excess. Chill the crust for at least 30 minutes or up to overnight.
6. Bake the Crust
Preheat your oven to 400°F. Line the chilled crust with parchment paper or aluminum foil and fill it with pie weights or dried beans. Bake the crust for 10 minutes to set the edges, then remove the weights and lining. Reduce the oven temperature to 325°F and bake for another 10 minutes until the center of the crust looks dry. Let the crust cool completely.
7. Final Bake
Raise the oven temperature to 350°F.
8. Prepare Frangipane and Sabayon
Prepare your frangipane and Maple-Rum Sabayon according to their respective recipes.
9. Assemble the Tart
Spread the frangipane evenly over the cooled crust, then arrange the rum-soaked prunes on top.
10. Bake the Tart
Bake the tart for about 30 minutes, or until the frangipane is golden and set.
11. Serve
Let the tart cool slightly before serving it with the Maple-Rum Sabayon.
Select high-quality prunes and ensure they are fully submerged in rum for the recommended time or overnight for the best flavor and texture.
Whisk over a bain-marie to prevent eggs from scrambling and aim for a thick, ribbony texture using fresh, high-quality eggs and pure maple syrup.
Don't overwork the dough for the tart shell, use pie weights during blind baking, and bake until golden brown for a crisp base.
Use finely ground almond flour and cream the butter and sugar thoroughly for a smooth and light almond cream.
Ensure even distribution of the rum-soaked prunes within the almond cream and rotate the tart during baking for even browning.
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