Vanilla, prune, & armagnac tart

Serve the tart with whipped cream or ice-cream. However for me, it's best by itself.


  • 1 x 22cm pre-baked tart case (store bought or use your favourite recipe)
  • 60ml Armagnac
  • 200g pitted prunes
  • 300ml pure cream
  • 100g caster sugar
  • 1 tsp vanilla bean paste
  • 1 free-range egg
  • 3 free-range egg yolks


Preheat a baking tray in oven at 150°C.

Combine armagnac and prunes in a small saucepan and gently bring to the boil. Very gently simmer for 3 minutes, until liquid has reduced. Remove from heat, cover and stand until cooled to room temperature. Drain prunes in a strainer over a bowl.

Pour cream, sugar and vanilla into a saucepan, gently heat and stir to dissolve the sugar.

In a separate bowl, mix egg and yolks together. Pour the heated cream over the egg mix and stir then strain into a pouring jug.

Halve the prunes lengthways and lightly press in concentric circles into pre-baked tart case.

Place tart onto the hot baking tray then pour the warmed egg and cream mixture gently on top. Bake 15-20 minutes or until the custard is just set. Cool.

Using a hot, clean knife, slice into 10 or 12 portions, making sure to clean the knife between each cut. Serve.

NOTES: First published in the Good Weekend. Photography by William Meppem and Jennifer Soo. Styling by Hannah Meppem. Food preparation by Nick Banbury.