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Prune Tarts From The Campine Recipe
|Dry yeast||2 Tablespoon (2 Packages)|
|Lukewarm water||1 Cup (16 tbs)|
|Flour||5 Cup (80 tbs)|
|Melted butter||6 Tablespoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Eggs||2 , lightly beaten|
|Pitted dried prunes||1⁄2 Pound, soaked overnight in water to cover|
|Brown sugar||1⁄2 Cup (8 tbs)|
|Egg||1 , lightly beaten|
Serving size: Complete recipe
Calories 4766 Calories from Fat 839
% Daily Value*
Total Fat 96 g146.9%
Saturated Fat 52.1 g260.3%
Trans Fat 0 g
Cholesterol 828 mg
Sodium 1256.1 mg52.3%
Total Carbohydrates 884 g294.7%
Dietary Fiber 44.8 g179.1%
Sugars 315.3 g
Protein 102 g203.7%
Vitamin A 130.6% Vitamin C 0.63%
Calcium 29.8% Iron 219.1%
*Based on a 2000 Calorie diet
Let the dough rise as directed there.
Cook the prunes, covered, in their soaking water with the brown sugar and cinnamon for 30 minutes or until tender.
Drain and force the prunes through a sieve.
Divide the pastry in half and roll each half out to a 1/4 inch thickness.
Line the bottom and sides of 2 buttered pie tins with the pastry and prick with a fork.
Brush each tart with beaten egg and let stand 30 minutes.
Spread the cakes with the prune mixture and sprinkle with sugar.
Bake in a preheated 400° oven for 25 minutes.
Cool the tarts on wire racks.