Prune & Marzipan Tart

I have been searching for this recipe over the past year or so and today the paper fell into my lap, so you can imagine how happy I felt! The combination of prunes and marzipan is so perfect for Christmas. I must apologise; it has been so long since I have seen this recipe that I just cannot remember who originally passed it on to me, but I do remember demonstrating it at cookery classes which I used to teach whilst in Stavanger... it was a hit!

Category:  Desserts  - 


For 8 people


  • 175 g plain flour
  • 100 g butter
  • 50 g sugar
  • 1 egg yolk
  • 200 g ready-to-eat pitted prunes
  • 5 tbs brandy
  • 175 g marzipan
  • 50 g sugar
  • 85 g butter
  • 25 g plain flour
  • 2 eggs
  • 5 tbs apricot jam

Prune & Marzipan Tart Directions

  1. Pre-heat the oven to 200 degrees C
  3. 1. Put the butter and flour into the food processor and mix to breadcrumbs. Add the sugar and pulse to mix. Add the yolk and 1-2tbs cold water to mix to a stiff dough. Wrap in cling film and chill for 30 minutes.
  5. 2. Soak the prunes in 2tbs brandy whilst the pastry is resting.
  7. 3. Chop the marzipan into small pieces and put into the food processor with the sugar and butter. Work until soft; add the flour and eggs.
  9. 4. Roll the pastry to fit a 23-24cm loose bottomed flan tin and {mosgloss=bake blind} for 10 minutes, remove the parchment and baking beans and cook for a further 5-8 minutes until the case is cooked but not coloured. Remove from the oven and turn the temperature down to 180 degrees C.
  11. 5. Spread 2tbs of the jam over the pastry case then spread the marzipan cream on top of this. Arrange the prunes on top of the cream and pour the marinating liquid evenly over the top. Bake for about 30-40 minutes * until it is risen and golden, cool and transfer to a serving plate.
  13. 6. Heat remaining jam and brandy together, stirring until syrupy. Brush over the tart.
  15. Serve warm or cold.

  16. *the centre should be set so cover with parchment if it browns too quickly in the oven.