Prune Tarts
Prune tarts offer a delightful blend of flaky pastry and sweet prune filling, perfect for elegant teatime treats or casual dessert indulgence with a crisp, buttery crust.
Ingredients
Instructions
- Mix together flour, baking powder, and salt.
- Cut in margarine until mixture is the size of little peas.
- Mix together eggs and sour cream; add to dry ingredients.
- Dough will be stiff.
- Chill in refrigerator for 1 to 2 hours.
- Roll out on a floured surface. Cut with a tart cutter.
- Place 1 teaspoon of prune mixture in the center of each tart.
- Cross strips of dough over the center to form a pinwheel or star-shaped tart.
- Place on an ungreased cookie sheet and bake at 400°F for 10 to 12 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half of the margarine with butter. If you prefer a slightly sweeter tart, add a tablespoon of sugar to the dough. Ensure the dough is well-chilled before rolling to prevent sticking. If you're in a hurry, you can use store-bought pastry dough as a shortcut. These tarts work well with various fillings, so feel free to experiment with other fruits.
Serving Suggestions
Serve these prune tarts warm with a dusting of powdered sugar for a delightful touch. They pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a complete dessert experience, consider serving alongside Peach Fruit Dip or a fresh fruit salad.
Storage & Reheating
Store any leftover prune tarts in an airtight container at room temperature for up to 3 days. If you need to keep them longer, refrigerate for up to a week. To reheat, simply place them in a preheated oven at 350°F for about 5-7 minutes, which will help restore their crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Prune Tarts contains roughly 605 calories, with 12g protein, 88g carbohydrates, and 24g fat. It is an excellent source of calcium (45% of the Daily Value), vitamin A (24% of the Daily Value), and protein (23% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2680mg per serving (117% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh prunes instead of dried for the filling?
Yes, you can use fresh prunes, but you will need to cook them down to a soft consistency first, as dried prunes provide a concentrated sweetness and texture that works best for the filling.
What can I substitute for sour cream?
If you don't have sour cream, Greek yogurt is a great substitute that will add creaminess and a slight tang. You can also use crème fraîche for a richer taste.
Can I freeze these tarts?
Absolutely! You can freeze the unbaked tarts. Assemble them, then freeze on a baking sheet before transferring to an airtight container. Bake directly from frozen, adding a couple of extra minutes to the baking time for best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).