Pastry tart with prunes poached in red wine

Pastry tart with prunes poached in red wine

Total: 2 hr 5 min. | Active: 50 min.
Nutritional value / people: 827 kcal
, Fat: 40 g
, Carbohydrate: 101 g
, Protein: 12 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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200 g white flour
1 pinch salt
80 g sugar
1 organic lemon, use only half of grated zest
100 g butter, cut into pieces, cold
1 egg, beaten


3 dl red wine (e.g. Niepoort Ruby Port)
2 tbsp sugar
200 g pitted prunes
50 g dark chocolate (64% cocoa), finely chopped
1 dl cream
1 egg
1 tbsp Maizena cornflour
2 tbsp sugar
1 pinch salt
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"Della Nonna" tin (greased) or a springform pan (approx. 24 cm in diameter)

How it's done

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Mix the flour, salt, sugar and lemon zest in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg, mix quickly to create a soft dough – do not knead. Flatten the dough, cover and chill for approx. 30 mins. Roll the dough into a rectangle between a cut-open plastic bag to a thickness of approx. 4 mm, place in the tin, prick the base firmly with a fork, chill for approx. 15 mins.


Bring the wine and sugar to the boil in a pan, reduce the heat, add the prunes, simmer (uncovered) for approx. 20 mins. until soft, puree. Add the chocolate, combine, leave to cool. Spread the filling over the pastry base, smooth down. Whisk the cream and all the remaining ingredients, pour on top of the pear filling.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, leave to cool on a cooling rack.

Good to know
Tip: Finely grate the remaining 50 g of chocolate, mix with 100 ml of whipped cream, serve with the tart.

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