Vanilla, prune and Armagnac tart

Neil Perry
Neil Perry's vanilla, prune and brandy tart.
Neil Perry's vanilla, prune and brandy tart. Photo: William Meppem

Indulge on the weekend or impress at a dinner party with this rich yet simple tart.


1 x 22cm pre-baked tart case (store bought or use your favourite recipe)

60ml Armagnac

200g pitted prunes

300ml pure cream

100g castor sugar

1 tsp vanilla bean paste

1 free-range egg

3 free-range egg yolks


Preheat a baking tray in oven at 150C.

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.

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