THE SUN­DAY COOK Prune and al­mond tart Cle­men­tine and car­damom up­side-down cake

*** A clas­sic French tart, made with brandy-soaked Agen prunes and frangi­pane. If you can’t find Agen prunes, tinned prunes will do. SERVES 10 TO 12

The Sunday Telegraph - Sunday - - Front Page -

Pre­heat the oven to 170C/150C fan/gas 3. Grease a 23cm round loose-bot­tomed cake tin and line with bak­ing pa­per.

For the top­ping, heat a medium saucepan over a medium-high heat. Once the pan is hot, add the sugar and al­low it to melt and slowly turn to an am­ber caramel – the sugar touch­ing the base of the pan will turn first, and slowly but surely the sugar on top will soon be­come

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