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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 cup hazelnuts |
1 pound pitted prunes |
1/4 cup sugar |
2 large eggs |
1 1/4 cups crème fraîche |
1 tablespoon grated orange rind |
pastry tart shell |
garnish: sweetened whipped cream, chopped toasted hazelnuts |
Directions:
1. Bake 1/2 cup hazelnuts in a shallow pan at 350°, stirring occasionally, 15 minutes or until toasted. (The skins will be very dark.) Wrap nuts in a clean kitchen towel; let stand 20 minutes. Rub nuts briskly to loosen skins; discard skins. Chop nuts; set aside.
2. Bring prunes and water to cover to a boil in a medium-size nonaluminum saucepan over high heat; reduce heat, and simmer 30 minutes. Cool; drain.
3. Process sugar and next 3 ingredients in a food processor until blended, stopping to scrape down sides.
4. Spread prunes in Pastry Tart Shell; sprinkle with hazelnuts. Pour crème fraîche mixture over nuts. Place tart in a larger shallow pan.
5. Bake at 375° for 55 minutes or until set, shielding with aluminum foil after 40 minutes to prevent excessive browning. Cool on a wire rack. Garnish with sweetened whipped cream and chopped toasted hazelnuts.
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