BELGIAN CINNAMON-SCENTED PRUNE TART
1/2 pound pitted prunes
3/4 cup water
1/2 cup plus 1 tablespoon sugar
1 cinnamon stick (2 inches long)
Flemish Yeast Dough*, cinnamon variation
1 tablespoon dark rum or Cognac
whipped cream flavored with cinnamon, for serving
Place the prunes, water, 1/2 cup sugar, and the cinnamon stick in a small saucepan.
Bring to a boil and reduce the heat to low. Simmer, covered, for
1 hour. Stir occasionally to prevent sticking and add a little more water if the prunes get too dry. Remove from the heat, discard the cinnamon stick, and let cool.
Preheat the oven to 325 F. Roll out the dough into a circle, 1/4 inch thick, and transfer it to the prepared pan.
Press the dough into the pan, trim and crimp the edges, and prick holes in the bottom with a fork. Cover with a clean kitchen towel or plastic wrap and let rise for 20 minutes in a warm spot.
When the prunes have cooled to lukewarm, puree in a blender or food processor. Stir in the rum.
Spread the prune mixture evenly over the dough and sprinkle with the remaining 1 tablespoon sugar.
Bake until the pastry is nicely browned, 20 to 25 minutes. Serve lukewarm with a dollop of cinnamon-flavored whipped cream.
*Flemish Yeast Dough
Gistdeeg Op Z’N Vlaams
Makes 1 x 30cm/12-inch pie crust
1 package Active Dry Yeast
150ml/5fl.oz. Warm Milk
Approx 175g/6oz Plain Flour
A pinch of Salt
1 large Egg, lightly beaten
2-1/2 tbsp Butter, melted
1. Place the milk in a small bowl, sprinkle the yeast over the top
and leave for about 5 minutes until foamy. Stir well.
2. In a large mixing bowl, mix together the dry ingredients with a
whisk then make a well in the centre and pour in the egg, yeast mixture, nd butter. Gradually work the flour into the liquid ingredients until you have a smooth, soft dough.
3. If necessary, add a little more flour to make a dough that does not
stick to your fingers and can be rolled out easily. Do not knead or over work or it will become tough.
4. Form the dough into a ball, place in a large lightly oiled bowl, cover with clingfilm and leave in a warm place for about 1 hour until doubled in size.
5. Butter the flan tin and coat with flour, shaking off any excess. Set
6. Punch down the dough and transfer to a lightly floured surface and using a floured rolling pin, roll the dough into a round, about 6mm/1/4-inch thick.
7. Line the prepared flan tin with the pastry, trim the edges and prick
holes on the base with a fork.
8. Cover with a clean kitchen towel and leave the dough to rest and rise again for 20 minutes before filling and baking.
VARIATION: Add 1 teaspoon cinnamon to the dry ingredients for a cinnamon-scented crust.