Bonne Journee nationale! Bastille Day is the name given in English speaking countries to the French National Day, which is celebrated on 14 July each year. As the Camino way is high on our bucket list; we have chosen a recipe that uses wine from the foothills of Pyrenees.
PRUNE AND RAISIN TART
Ingredients
1/2 cup of jurancon wine
1/2 raisins
2 granny smith apples: peel, quarter and core.
300g pitted prunes
1 1/2 sheets of puff pastry
1 egg yolk mixed with 2 tsp water
Method
Soak raisins in wine for 3 hours.
Pre heat oven to 180 c. Place apples in saucepan with a tab of water and cook on a medium heat for 10 mins. Mash with a fork and set aside to cool. Finely chop prunes until almost a puree, add to raisins and wine then stir to combine.
Line a flat baking tray with baking paper. Place 1 sheet of pastry on tip and cut out a 25 cm round discarding excess. Spread the apple puree over pastry leaving a 1 cm border. Carefully spread prune mix over apple. Brush pastry edge with a little egg. Cut the remaining pastry sheet into 5 mm wide strips and use to decorate tart in a crisscross pattern. Trim pastry so strips just touch the edge of the tart. Brush strips with egg. Bake for 30 minutes or until pastry is cooked. Reduce oven temp if pastry is browning too quickly.
Serve hot or cold.
BON APPETIT!
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