Rum-Infused Prune & Almond Frangipane Tart with Maple-Rum Sabayon

1. Infuse the Prunes

Begin by combining the pitted prunes and dark rum in a medium saucepan. Bring the mixture to a gentle simmer for about 2 to 3 minutes, then remove from the heat and let the prunes soak in the rum for at least 2 hours or up to overnight. This step ensures the prunes absorb the rich rum flavor, making them plump and flavorful.

2. Prepare the Crust

In a food processor, combine the unbleached all-purpose flour, cake flour, granulated sugar, kosher salt, and ground cinnamon. Add the cold butter pieces and pulse until the mixture resembles coarse sand. This step is crucial for a tender, flaky crust. Add the pure vanilla extract and egg yolk, and pulse again. If necessary, add ice water, a tablespoon at a time, until the dough just comes together. Transfer the dough to a lightly floured work surface, shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

3. Roll Out the Dough

Brush a 9-inch (23-cm) tart pan with the melted butter. On a lightly floured surface, roll out the chilled dough to fit the tart pan. Carefully transfer the dough to the pan, pressing it into the edges and trimming any excess. Chill the lined tart pan in the refrigerator for at least 30 minutes to ensure the crust holds its shape during baking.

4. Blind Bake the Crust

Preheat your oven to 400°F (200°C). Line the chilled crust with parchment paper and fill it with pie weights or dried beans. Bake for 10 minutes, then carefully remove the weights and parchment paper. Reduce the oven temperature to 325°F (165°C) and bake for an additional 10 minutes, or until the crust is lightly golden. This blind baking step prevents a soggy bottom and ensures a crisp, sturdy crust.

5. Prepare the Frangipane

In a mixing bowl, beat the warm room temperature unsalted butter and confectioners’ sugar together until smooth. Add the ground blanched almonds, large eggs, and pure vanilla extract, mixing until the frangipane is well combined and creamy. This almond mixture will bake into a rich, aromatic filling.

6. Assemble the Tart

Spread the frangipane evenly into the cooled tart crust. Drain the soaked prunes and arrange them on top of the frangipane. Bake the tart in the preheated oven at 350°F (180°C) until the frangipane is set and golden, about 30-40 minutes. Keep an eye on it to prevent overbaking.

7. Serve with Maple-Rum Sabayon

Allow the tart to cool slightly before serving. For an extra touch of indulgence, serve each slice with a generous drizzle of Maple-Rum Sabayon. Enjoy the blend of rum-infused prunes, almond frangipane, and the sweet, luscious sabayon.