Prunes and armagnac tart
This impressive dessert recipe comes from the Pompette cookbook by Pascal and Laura Wiedemann
A dessert which is steeped in French tradition - rich, boozy, and utterly elegant. Prunes are soaked in Armagnac, a deeply aromatic brandy from Gascony, until they become plump and intensely flavourful. This is a simple one to make, with a straightforward process. The result is a tart that’s nutty, fruity, and warmly spiced.
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