A delicious tart with fresh (or frozen then thawed) pipped prunes on a puff pastry crust with a marzipan filling (other fruit can be substituted for the prunes).
- 1¼ sheets Pampas butter puff pastry
- 250 g almond paste / marzipan
- 125 g butter (soft)
- 3 eggs
- 60 g self raising flour (white)
- lemon rind (grated)
- 1 kilo of fresh (or frozen then thawed) pipped prune halves
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.
Line a 30cm buttered pie dish with puff pastry and prick pastry with fork.