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cherry prune & apricot tart

ingredients

  • 3/4 cup plum brandy
  • 3 1/2 tablespoons sugar
  • 1/2 cup dried pitted prunes, halved
  • 1/3 cup dried cherries
  • 1/3 cup dried apricots
  • 7 ounces almond paste
  • 1/2 stick stick unsalted butter, softened
  • 3 tablespoons sugar
  • 1/8 teaspoon pure almond extract
  • 1/8 teaspoon salt
  • 2 large eggs
  • 3 tablespoons all-purpose flour

Adapted from Maggie Ruggiero

Active Prep Time: 30 minutes

Total Time: 4 hours, plus 1 day for macerating fruit

cherry prune & apricot tart

ingredients

  • 3/4 cup plum brandy
  • 3 1/2 tablespoons sugar
  • 1/2 cup dried pitted prunes, halved
  • 1/3 cup dried cherries
  • 1/3 cup dried apricots
  • 7 ounces almond paste
  • 1/2 stick stick unsalted butter, softened
  • 3 tablespoons sugar
  • 1/8 teaspoon pure almond extract
  • 1/8 teaspoon salt
  • 2 large eggs
  • 3 tablespoons all-purpose flour

instructions

Heat brandy with sugar in a medium saucepan over low heat, stirring constantly, until sugar has dissolved (about 2 minutes).

cherry prune & apricot tart

ingredients

  • 3/4 cup plum brandy
  • 3 1/2 tablespoons sugar
  • 1/2 cup dried pitted prunes, halved
  • 1/3 cup dried cherries
  • 1/3 cup dried apricots
  • 7 ounces almond paste
  • 1/2 stick stick unsalted butter, softened
  • 3 tablespoons sugar
  • 1/8 teaspoon pure almond extract
  • 1/8 teaspoon salt
  • 2 large eggs
  • 3 tablespoons all-purpose flour

instructions

Add fruit and gently simmer for 1 minute. Remove from heat and let macerate, stirring occasionally, 24 hours.

cherry prune & apricot tart

ingredients

  • 3/4 cup plum brandy
  • 3 1/2 tablespoons sugar
  • 1/2 cup dried pitted prunes, halved
  • 1/3 cup dried cherries
  • 1/3 cup dried apricots
  • 7 ounces almond paste
  • 1/2 stick stick unsalted butter, softened
  • 3 tablespoons sugar
  • 1/8 teaspoon pure almond extract
  • 1/8 teaspoon salt
  • 2 large eggs
  • 3 tablespoons all-purpose flour

instructions

Beat almond paste, butter, sugar, extract, and salt in a bowl with an electric mixer on medium speed for three minutes, until thoroughly combined.

cherry prune & apricot tart

ingredients

  • 3/4 cup plum brandy
  • 3 1/2 tablespoons sugar
  • 1/2 cup dried pitted prunes, halved
  • 1/3 cup dried cherries
  • 1/3 cup dried apricots
  • 7 ounces almond paste
  • 1/2 stick stick unsalted butter, softened
  • 3 tablespoons sugar
  • 1/8 teaspoon pure almond extract
  • 1/8 teaspoon salt
  • 2 large eggs
  • 3 tablespoons all-purpose flour

instructions

Add eggs one at a time, beating well after each addition.

cherry prune & apricot tart

ingredients

  • 3/4 cup plum brandy
  • 3 1/2 tablespoons sugar
  • 1/2 cup dried pitted prunes, halved
  • 1/3 cup dried cherries
  • 1/3 cup dried apricots
  • 7 ounces almond paste
  • 1/2 stick stick unsalted butter, softened
  • 3 tablespoons sugar
  • 1/8 teaspoon pure almond extract
  • 1/8 teaspoon salt
  • 2 large eggs
  • 3 tablespoons all-purpose flour

instructions

Beat in flour.

cherry prune & apricot tart

ingredients

  • 3/4 cup plum brandy
  • 3 1/2 tablespoons sugar
  • 1/2 cup dried pitted prunes, halved
  • 1/3 cup dried cherries
  • 1/3 cup dried apricots
  • 7 ounces almond paste
  • 1/2 stick stick unsalted butter, softened
  • 3 tablespoons sugar
  • 1/8 teaspoon pure almond extract
  • 1/8 teaspoon salt
  • 2 large eggs
  • 3 tablespoons all-purpose flour

instructions

Drain fruit in a sieve set over a bowl, reserving syrup.

cherry prune & apricot tart

ingredients

  • 3/4 cup plum brandy
  • 3 1/2 tablespoons sugar
  • 1/2 cup dried pitted prunes, halved
  • 1/3 cup dried cherries
  • 1/3 cup dried apricots
  • 7 ounces almond paste
  • 1/2 stick stick unsalted butter, softened
  • 3 tablespoons sugar
  • 1/8 teaspoon pure almond extract
  • 1/8 teaspoon salt
  • 2 large eggs
  • 3 tablespoons all-purpose flour

instructions

Spread frangipane filling in cooled shell and scatter fruit over filling, pressing in slightly. Bake until puffed and golden, 30 to 40 minutes.

cherry prune & apricot tart

ingredients

  • 3/4 cup plum brandy
  • 3 1/2 tablespoons sugar
  • 1/2 cup dried pitted prunes, halved
  • 1/3 cup dried cherries
  • 1/3 cup dried apricots
  • 7 ounces almond paste
  • 1/2 stick stick unsalted butter, softened
  • 3 tablespoons sugar
  • 1/8 teaspoon pure almond extract
  • 1/8 teaspoon salt
  • 2 large eggs
  • 3 tablespoons all-purpose flour

instructions

Transfer tart to a cooling rack. Brush reserved syrup over tart and cool to warm or room temperature.