Name: Caramelized Pecan and Prune Tart
Total time: 35 min
Ingredients: 1 cup whole pecans (250 mL); ¾ cup whipping cream (175 mL); ¾ cup granulated sugar (175 mL); 1 tbsp butter (15 mL); ¾ cup coarsely chopped California Prunes (175 mL); 1 9 inch/23 cm pie crust, pre-baked; 2 squares bittersweet chocolate, chopped (1 oz each)

Caramelized Pecan and Prune Tart

California Prune Board

6 Servings

Total

35 Minutes

Ingredients

- 1 cup
  
  whole pecans (250 mL)
- ¾ cup
  
  whipping cream (175 mL)
- ¾ cup
  
  granulated sugar (175 mL)
- 1 tbsp
  
  butter (15 mL)
- ¾ cup
  
  coarsely chopped California Prunes (175 mL)
- 1
  
  9 inch/23 cm pie crust, pre-baked
- 2
  
  squares bittersweet chocolate, chopped (1 oz each)

Instructions

1. Preheat an oven to 375°F (190°C)
2. Place pecans on a baking sheet and bake for 3 minutes. Remove from oven. Increase oven temperature to 400°F (200°C).
3. In a medium-sized saucepan over medium high heat, combine cream, sugar and butter. Bring to a boil, reduce heat to medium-low and simmer slowly until mixture thickens slightly, approx. 3 minutes. Remove from heat, add pecans and prunes and mix together. Let stand 10 minutes.
4. Pour filling into the pre-baked pastry shell, distributing nuts and prunes evenly. Bake 35 minutes until the top is golden brown. Remove from oven and cool the tart on a rack for 15 minutes.
5. Melt chocolate. With a fork, using a back and forth motion, drizzle threads of chocolate onto the top of the tart, distributing evenly. Cut into pieces and serve.

Notes

9-in (23 cm) tart - 6 to 8 serving