Prune tart

CHF14.80

The perfect prune tart to celebrate the Jeûne Genevois!

Ingredients:

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.
Prick the bottom with a fork and sprinkle with sugar. Preheat the oven to 220°C.
Wash the prunes, cut them into quarters and stone them.
Arrange the fruit quarters on the bottom of the cake in a rosette pattern and sprinkle the prunes with sugar.
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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about the recipe

For 2 people, this recipe contains:

800g of potatoes

1 x 6 fresh eggs

200g of organic onion

In addition, you will need:

salt and pepper

sunflower oil to brown the ingredients

Preparation:

Peel and cook the potatoes in boiling salted water for about 30 minutes. Drain and cut into thin slices.
Fry the finely chopped onion and set aside. Cook the potatoes over medium heat, stirring until golden.
Beat the eggs into an omelette, add salt, pepper, herbs and onions. Pour over potatoes. Mix well.
When the bottom is golden, turn the tortilla over on a plate and slide it into the pan to brown the other side for 5 minutes.

It's ready!

The MagicTip: we also advise you to add herbs like parsley or chives! Can be eaten as an aperitif (tapas) or as a main course!

Allergens: contains eggs, onion

3 products in this Recipe