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Prune tart

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about the recipe

The perfect prune tart to celebrate the Jeûne Genevois!


  • 1x shortcrust pastry (250 grammes)
  • 300 grams prunes
  • 50 grams sugar
  1. On a floured work surface, roll out the shortcrust pastry into a 32 cm diameter disc. Line a tart tin with baking paper and arrange the pastry in the tin.
  2. Prick the bottom with a fork and sprinkle with sugar. Preheat the oven to 220°C.
  3. Wash the prunes, cut them into quarters and stone them.
  4. Arrange the fruit quarters on the bottom of the cake in a rosette pattern and sprinkle the prunes with sugar.
  5. Slide the pie into the bottom half of the oven and bake for about 30 minutes. Remove from the oven, let cool and then unmould before cooling on a wire rack.

Want a MagicTip ? We like to serve this pie with whipped cream or vanilla ice cream ;)

N.B.: the sugar is not included in this recipe pack

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