Serve with créme fraîche or whipped cream.
Recipe information
Yield
Makes one 12 x 18-inch tart
Ingredients
Preparation
Step 1
Preheat the oven to 375°F. In a medium saucepan, bring the wine, orange juice, 1/2 cup sugar, and cinnamon to a boil over high heat. Remove from heat; add the prunes, and let steep 10 minutes. Use a slotted spoon to transfer the prunes to a bowl. Return the liquid to a boil; cook until slightly reduced and thickened, 10 to 12 minutes. Remove from heat.
Step 2
Meanwhile, roll out the puff pastry into a 12 × 18-inch rectangle. In a small bowl, combine the remaining 2 tablespoons sugar and the orange zest; sprinkle evenly over the pastry. Arrange the prunes in rows over the pastry, leaving a 1-inch border on all sides. In a small bowl, whisk together the egg and cream; brush on the edges of the pastry.
Step 3
Bake until the crust is golden, about 20 minutes, rotating the pan and brushing the tart with reserved cooking liquid halfway through. Remove from the oven; let cool slightly. Serve warm.
