Stage 18 – Pau/Hautacam: The region around the town of Pau in France grows many plums, which are dried as prunes. In this dessert, the raisins are macerated in the local Jurançon wine, a sweet white that’s perfect for this recipe.
- 125 ml (½ cup) Jurançon wine
- ½ cup raisins
- 2 apples, preferably Granny Smith
- 300 g pitted prunes
- 1½ sheets store-bought puff pastry, rolled 3 mm-thick
- 1 egg yolk, mixed with 2 tsp water
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Macerating time 3 hours
Preheat oven to 180°C. Combine the wine and raisins in a bowl and stand to macerate for 3 hours.
Peel, quarter and core the apples. Place in a saucepan and add 1 tablespoon water. Cook over medium heat for 8-10 minutes or until soft. Mash with a fork and set aside to cool.
Finely chop the prunes, until almost a puree. Add to raisins and wine, and stir to combine.
Line a flat baking tray with baking paper. Place 1 sheet of pastry on top and cut out a 25 cm round, discarding excess.
Spread the apple puree over the pastry, leaving a 1 cm border. Carefully spread prune mixture over apple. Brush pastry edge with a little egg wash.
Cut the remaining pastry sheet into 5 mm-wide strips and use to decorate tart in a crisscross pattern. Trim pastry so strips just touch the edge of the tart. Brush the strips with egg wash. Bake for 30 minutes or until pastry base is cooked. Reduce oven temperature if pastry is browning too quickly. Serve hot or cold.
Photography by Benito Martin. Styling by Sarah O’Brien. Food preparation by Alice Storey.
Props by Hayden Youlley Design.
In-video photography by Peter Warren.