Prune and almond tart

Lindsey Bareham

This delicious tart makes the most of autumnal abundance and is sure to go down well after Sunday lunch.

Soaking time

30 minutes

Cooking time

35-45 minutes




  • 250g Agen prunes 
  • Cup of black tea 
  • 1 tbsp rum, brandy or whisky 
  • 200g plain flour 
  • Pinch salt 
  • 75g butter 
  • 25g lard or vegetable shortening 
  • 75g soft butter 
  • 75g caster sugar 
  • 2 medium eggs 
  • 50g ground almonds 
  • 15g flour Crème fraiche to serve 


Halve the prunes lengthways. Place in a dish and cover with the hot tea and alcohol. Leave for at least 30 minutes.

Sift the flour and pinch of salt into a mixing bowl (or the bowl of your food processor). Cut the butter and lard in small pieces and add to the flour. 

Either quickly rub the fat into the flour until it resembles damp breadcrumbs or pulse the food processor.

Stir or briefly pulse sufficient water into the mixture, until the dough seems to want to cling together. 

Form into a ball; dust with extra flour if it seems too wet, adding a little extra water if crumbly and dry. To avoid shrinkage when the pastry is cooked, cover and leave for 30 minutes before rolling.

Butter and flour a 24cm loose-bottomed, tart tin and roll out the pastry to fit, leaving a 2.5cm overhang. Cover loosely with tinfoil and weight with baking beans or rice. 

Heat the oven to 400F/200C/gas mark 6. Bake the tart case for 10 minutes, remove the foil and bake for a further 10 minutes until partially cooked. Reduce the heat to 350F/180C/gas mark 4.

Make the frangipane by creaming the butter and sugar until light and fluffy. Mix in the eggs, beating to make a smooth paste. Fold in the almonds and then sift the flour over the top, stirring gently until smooth and thick. 

Arrange the prunes in the tart case and spoon the almond paste over the top, not worrying if it doesn’t seem to settle evenly.

Bake for 35-45 minutes until risen, golden and firm to the flat hand. Trim away the excess pastry then stand the tart on a tin to remove the collar. Serve lukewarm with crème fraiche.

Lindsey Bareham's website is

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