These tarts are made from a base inspired by these childhood muffins - tarted up so to speak with armagnac, prunes and plums - its plums 3 ways! I love using a shallow cake base for a tart, it should be done more often, as is a great vehicle for all sorts of things, in this case, softened by splashing over armagnac and filling with prune chantilly (sounds flasher than prune whipped cream, right?).
Plum, Prune and Armagnac Bran Tart
Makes 10, 4 inch tarts
2 cups bran flakes
1 1/2 cups plain flour
2 tsp baking powder
good pinch of salt
3/4 cup brown sugar
4 tbsp butter
1 large egg
1 1/4 cups milk
1 cup chopped prunes2 tbsp armagnac
1/2 tsp vanilla extract
3 very (or over) ripe bananas, mashed with a fork.
Into a bowl mix flour, bran flakes, salt and baking powder.
In a saucepan, mix the milk, chopped prunes, butter and brown sugar. Heat gently until everything is disolved and combined.
Poor the liquid into the dry ingredients, along with the mashed banana, and stir until combined.
Place your 10, 4 inch greased tart tins onto a baking tray lined with baking paper. Fill each tin until around 1/2 - 3/4 full, and smooth the top surface with the back of a spoon.
Place into a 180 deg C or 300 deg F oven for 15 minutes or until golden brown.
Once cool, using a sharp knife, cut a shallow circle 1cm from the edge of the tart. Pull out the insides of the cake to about 1/2 of the depth, like photo above.
2 cups of double cream
1 cup of finally chopped prunes
4 tbsp caster sugar
1/4 tsp vanilla extract
1/2 cup armagnac
10-12 fresh plums, cut into fine segments, trying to get around 15 + segments per plum.
10 fresh cherrys
Place all the ingredients in bowl and beat using an elextric beater, until cream is just whipped.
Drizzle 1 1/2 tsp of armagnac into the holes of each tart base.
Place cream into the recess of the tart base, filling just to the top, but being careful not to over fill it.
Place the plum slices in a circle around the tart, and add a cherry in the middle, or another red fruit substitute.