Pastry tart with prunes poached in red wine

Total time: 2hr 05m
Preparation Time: 50m

For 4 people

Nutritional Information

Contains 827 Kcal, 12g Protein, 101g Carbohydrates, 40g Fat


  • Dough
  • 200 g white flour
  • 1 pinch salt
  • 80 g sugar
  • 1 organic lemon, use only half of grated zest
  • 100 g butter, cut into pieces, cold
  • 1 eggs, beaten
  • Filling
  • 3 dl red wine (e.g. Niepoort Ruby Port)
  • 200 g pitted prunes
  • 2 tbsp sugar
  • 1 dl cream
  • 50 g dark chocolate (64% cocoa), finely chopped
  • 1 eggs
  • 1 tbsp cornflour
  • 1 pinch salt
  • Utensils
  • "Della Nonna" tin (greased) or a springform pan (approx. 24 cm in diameter)

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  • Dough

    Mix the flour, salt, sugar and lemon zest in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg, mix quickly to create a soft dough – do not knead. Flatten the dough, cover and chill for approx. 30 mins. Roll the dough into a rectangle between a cut-open plastic bag to a thickness of approx. 4 mm, place in the tin, prick the base firmly with a fork, chill for approx. 15 mins.
  • Filling

    Bring the wine and sugar to the boil in a pan, reduce the heat, add the prunes, simmer (uncovered) for approx. 20 mins. until soft, puree. Add the chocolate, combine, leave to cool. Spread the filling over the pastry base, smooth down. Whisk the cream and all the remaining ingredients, pour on top of the pear filling.
  • To bake

    Approx. 30 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, leave to cool on a cooling rack.
  • Tip:

    Finely grate the remaining 50 g of chocolate, mix with 100 ml of whipped cream, serve with the tart.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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