Agen Prune Tart

Recipe for prune tart with prune kernel oil Ingredients:

  • 250 g of flour
  • 50 g of sugar
  • 250 g of butter
  • 2 eggs
  • 125 g of ground almonds
  • 30 semi-cooked Agen prunes
  • 250 ml of Armagnac
  • 600 ml of milk
  • 1 dessert spoon of Perles de Gascogne prune kernel oil
  • 1 pinch of salt



  1. The day before: stone the prunes and leave them to swell in the Armagnac.
  2. Shortcrust pastry: combine together 250 g of flour, 25 g of sugar and 125 g of butter. Add a pinch of salt and a dash of milk and mix in well. Leave to chill in a bowl for 1 hour.
  3. Almond cream: blend together 25 g of sugar and 125 g of melted butter. Add the eggs one at a time and blend again. Add the ground almonds, 250 ml of Armagnac and 1 dessert spoon of prune kernel oil. Set to one side.
  4. Drain the prunes.
  5. Line a greased flan tin with the rolled out pastry. Spread the almond cream in the pastry and place the prunes on top.
  6. Cook for 30 minutes at 220°C.

Miniature Perles de Gascogne Chef's HatChef’s tip:

At tea time or as a dessert, this tart is best served warm with a scoop of vanilla ice cream.

As an alternative, use both prunes and apples cut into quarters.