Apple and Prune Tart with Vanilla Ice Cream and Cognac

Name: Apple and Prune Tart with Vanilla Ice Cream and Cognac
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 296 milliliters all purpose flour; 59 milliliters apricot preserves, heated, strained; 79 milliliters Cognac or brandy; 3 Tbsps (or more) ice water; 12 mediums pitted prunes; 680 grams Golden Delicious apples, peeled, quartered, cored, each quarter cut into 3 wedges; 1 teaspoons salt; 59 milliliters solid vegetable shortening, frozen, cut into 1/2-inch pieces; 3 Tbsps sugar; 3 Tbsps unsalted butter, melted; 6 servings Vanilla ice cream

Apple and Prune Tart with Vanillan Ice Cream and Cognac might be just the dessert you are searching for. This recipe makes 6 servings with 520 calories, 6g of protein, and 22g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. If you have all purpose flour, apricot preserves, cognac, and a few other ingredients on hand, you can make it. It will be a hit at your Summer event.

Instructions

Blend flour, sugar and salt in processor.

Ingredients you will need

All Purpose Flour

Sugar

Salt

Add shortening and butter and blend, using on/off turns, until coarse meal forms.

Ingredients you will need

Shortening

Butter

Add 3 tablespoons ice water. Blend, using on/off turns, until moist clumps form, adding more water by 1/2 tablespoonfuls if dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour. (Can be made 1 day ahead. Keep chilled.

Ingredients you will need

Water

Dough

Wrap

Let dough soften slightly at room temperature before rolling out.)

Ingredients you will need

Dough

Combine prunes and Cognac in small bowl. Cover; let stand 2 hours, stirring often.

Ingredients you will need

Cognac

Prunes

Equipment you will use

Bowl

Drain prunes, reserving Cognac.

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Cognac

Prunes

Cut prunes in half; set aside.

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Prunes

Roll out dough on lightly floured surface to 12-inch round.

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Dough

Roll

Transfer dough to 9-inch-diameter tart pan with removable bottom. Fold overhang in and press, forming double-thick sides; refrigerate crust 30 minutes.

Ingredients you will need

Crust