Prune and almond tart

My brother hoards newspapers so we have newspaper cuttings from way back. I found this scattered among other things on the living room floor and it immediately piqued my curiosity. I'm currently in the "healthy cooking" phase and I've also always been a vociferous advocate of good nutrition. You may find this recipe useful too, though it's not particularly healthy.

All rights go to The Straits Times, and I'm merely typing it word-for-word so I can throw the yellowing article away once I'm done. Keeping yellowed newspaper cuttings just isn't hygienic or healthy; I can picture the millions of microscopic dust mites having a feast at this very moment, and oh, the occasional silverfish slithering around the telltale signs of small holes in old paper. My hoarder brother just doesn't get it; hoarding is PATHOLOGICAL, I tell you. It is a kind of mental illness. 

So here goes: 

Published in "Hunger Management", The Sunday Times, The Straits Times, August 7,2011.

For a low-resolution printable copy, please click on this image

Tarting up prune

Made into a luscious dessert, the much-maligned prune shows it can be as delicious as it is nutritious

By Cynthia Low 

Prunes quite unfairly, have always had a bad name and all because they're supposedly "good for you". It stemmed from their reputation for overcoming constipation. 

I can still recall the childhood jokes and sniggers when my mother said we were having prunes for dessert or with cereal at breakfast time.

I can admit too, with some shame, to joining in her he childish chuckles when an elderly person was described as having a "prune face" because of their likeness to the wrinkly texture of dried prunes. 

The poor prune became such a joke that in the United States they are commonly marketed as "dried plums" instead. But of course, that's exactly what they are.

I've changed my attitude too, as I've grown up, appreciating prunes for their great taste and versatility in cooking. They are in fact very nutritious as well as containing a good proportion of fibre that accounts for their reputation in beating constipation. 

But whether or not they're good for you in that regard is beside the point. The simple fact is that they taste great.

Essentially, they are fully ripened plums which have been fried to remove most of their moisture. Prunes were once sun-dried, much like raisins, although now they are mainly machine air-dried. 

But not all plums make good prunes--freestone types with dark purple skin, such as the d'Agen variety, are the most common.

d'Agen plums are also more commonly known as sugar plums (buyfruit.com.au)

On their own, the sweet flavor and sticky, chewy texture make them fun to eat straight out if the packet. In fact, in France, a small gift-wrapped box of prunes is often used as an alternative to chocolates as a gift. 

Another benefit is that like other dried fruits such as apricots, they are available all year round.

They are sold both pitted and unpitted, so choose carefully if you want to avoid biting in a stone. 

As a cook, I've found many ways to use them, both in sweet and savory pies. Many recipes have their origins in African, Middle-Eastern and Scandinavian dishes. 

The mellow flavor is great, for instance, in stews such as a Moroccan-inspired tagine with lamb and dates.

Or try them mixed with couscous for a savory accompaniment. Their rich flavor also has an affinity with pork or used in combination with other pork products such as bacon or prosciutto. 

And of course rounds are found in a variety of desserts. 

The simplest if all is to place a few prunes with water in a saucepan and simmer for about five to ten minutes--there's no need to add sugar as they are naturally sweet. After they have cooled, serve with plain yoghurt -- it's delicious. It makes a good breakfast item too.

Another idea for breakfast is to add chopped prunes to oatmeal porridge. 

Try also adding them, chopped, to muffins, cookies, quick breads, salads or savory pies. 

MAKE IT YOURSELF: PRUNE AND ALMOND TART

Ingredients

350g pitted dried prunes 

120ml boiling water

1 sheet of store-bought short crust pastry 

250mg mascarpone 

40g ground almonds

1/2 tsp almond essence (optional)

40g caster sugar

1 large egg

24cm non-stick flan tin, preferably with removable base 

Method 

1. Place the prunes into a bowl and pour the boiling water over. Set aside to soak for about 30 minutes, stirring a couple of times to allow the water to soak into the prunes. 
2.  Allow the sheet of pastry to thaw, then roll it a little to a size that will fit the base and sides of the flan tin. Trim around the edges. Cut some baking paper to fit the base of the pastry case and a little bit up the sides (picture 1 below). 

 

Place it on the pastry and cover with a thin layer of dried beans or rice. Bake at 200 deg c for around 15 minutes. Remove the rice and paper and return the pastry case to the oven for about five minutes more until it is a light golden colour. Check often to make sure the pastry does not become burnt. Set the case aside and lower the oven temperature to 180 deg c.  

3. Drain the prunes and reserve any liquid.

4. Place the reserved prune juice in a bowl and add the mascarpone, ground almonds, almond essence, sugar and egg. Beat ingredients together with a wooden spoon until creamy and smooth.

5. Arrange the prunes over the base of the pre-baked pastry case and pour the mascarpone mixture over the fruit (picture below). Smooth the top with the back of a spoon.

 

6. Bake in the oven for around 30 minutes or until the mascarpone mixture is set and the top is golden (below). Allow to cool a little, then dust the top with a little icing sugar and serve with a dollop of cream or ice cream.

 

SERVES SIX TO EIGHT.

 

So what's the lowdown on its nutritional value? 

A tart like this cannot be healthy. And yes, while it is high in fibre, it is also high in sugar. But, I suppose an occasional indulgence or two will not do much harm. If you substitute a meal with a tart, the damage would only be this (assuming you only take one serving :-p):

Having read "The Year of No Sugar", I'm pretty convinced it will do me good to cut down on sugar. 

What can people expect from cutting their sugar consumption?

Not eating sugar affects everyone in different ways. None of us really lost weight, but we were not looking to. The kids didn’t seem to be noticeably calmer, but hyperactivity wasn’t something we were trying to address either. I, in particular, had more energy, and that is something I have struggled with for as long as I can remember. On a regular basis I would crash and feel like I had a total lack of energy. When I do not eat sugar, I have plenty of energy. We felt healthier and it seemed to me that we did not get sick as much or for as long. My daughters missed 10 to 15 days of school the year before, and in the year of no sugar they missed two to three. That seems like better health. (from: http://time.com/67532/how-to-quit-sugar-for-a-year/) 

But even saints have their offdays. After all, As a family, the Schaubs of "Year of No Sugar" picked one dessert per month to have which contained sugar. This could be the one, right?