The search for a dessert idea can sometimes feel fruitless, until a forgotten note sparks a memory. That’s precisely what happened when an old, well-used folder revealed scribbles for a winter menu, instantly bringing to mind the rich aroma of a tart baking. This particular creation, a sumptuous combination of almonds, dark chocolate, walnuts, and prunes, is a celebration of deep, comforting flavours perfect for the colder months.
An almond tart is a timeless classic, a staple in many kitchens. While earlier versions sometimes lacked depth, the discovery of whole Marcona almonds transformed the game. These Spanish almonds, with their delicate, buttery quality, provide an unmatched richness when freshly ground. Their use also simplifies the process, as their natural oils help create a sturdy frangipane that doesn’t require pre-baking the pastry case.
The beauty of this tart lies in its robust additions. To complement the fine almonds, only the best partners will do: Agen prunes from France, known for their tender texture and intense sweetness, and pieces of high-percentage dark chocolate. Walnuts add a welcome crunch. While steeping the prunes in Armagnac is a luxurious touch, a good amontillado sherry makes a splendid, more accessible alternative, infusing the fruit with a complex, nutty warmth.
The method is straightforward. A simple, buttery pastry is made and chilled. The frangipane is a mix of creamed butter and sugar, eggs, and those finely ground Marcona almonds. The assembled tart—filled with frangipane and studded with walnuts, prunes, and chocolate chunks—bakes slowly. It’s wise to place it on a rack over a tray to catch any buttery drips.
The result is a magnificent, mahogany-hued tart, best served slightly warm. A generous pour of thick cream alongside is the only accompaniment it needs. It’s a dessert that feels both grand and deeply familiar, a welcome centrepiece for any winter gathering.