Prune Recipe with Armagnac Tart by Skye Gyngell's

Skye Gyngell’s prune and armagnac tart

  • serves 6
  • Easy

This delicious prune and armagnac tart was dreamed up in Skye Gyngell's Spring restaurant at Somerset House. It is served with an orange caramel sauce on the side



  • Armagnac 3 tbsp
  • prunes 300g, pitted and halved
  • eggs 2
  • caster sugar 120g
  • vanilla extract ½ tsp
  • orange flower water 1 tbsp
  • double cream 5 tbsp
  • ground almonds 3 tbsp
  • butter 30g
  • crème fraîche to serve


  • plain flour 250g
  • butter 140g, chilled and cubed
  • golden caster sugar 1 tbsp
  • vanilla extract ½ tsp
  • eggs 1, plus I yolk


  • caster sugar 225g
  • orange flower water 1 tbsp


  • Step 1

    Heat the armagnac with 200g of the prunes in a small pan until just below a simmer, then turn off.

  • Step 2

    To make the pastry, combine all the ingredients in a food processor with 1 tsp ice cold water until it reaches a firm but crumbly consistency. Bring the pastry together with your hands, form a disc and wrap it in clingfilm. Chill for 30 minutes.

  • Step 3

    To make the caramel sauce, put the sugar and 100ml water in a saucepan, and heat gently until the sugar melts. Bring to the boil and continue to boil until the colour darkens, and becomes caramel. Add another 150ml water (be careful as it will splutter). Put back on a medium heat and simmer until you have a sauce. Add the remaining prunes and cool, then stir in the orange flower water. Cover and chill while you finish the tart.

  • Step 4

    Heat the oven to 200C/fan 180C/gas 6. Roll out the pastry on a floured surface and use it to line a 23cm tart tin. Line with baking paper and beans, and blind bake for 10 minutes. Lift out the paper and beans and bake the base for a further 5 minutes until it looks dry. Turn down the oven to 190C/fan 170C/gas 5.

  • Step 5

    To make the filling, combine the eggs, sugar, vanilla extract, orange flower water, cream and almonds. Melt the butter gently, and add to the mixture. Lift the prunes out of the armagnac, scatter them across the pastry base and pour the custard over. Bake for 25-30 minutes or until the custard is set. Cool to warm or serve cold. Serve in slices with the caramel sauce and crème fraîche.

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Nutritional Information

  • Kcals 930
  • Fat 45.4g
  • Saturates 24.6g
  • Carbs 110.7g
  • Fibre 5.5g
  • Protein 12.2g
  • Salt 0.6g