Flambéed Apple and Prune Tart

Cook time 35 minutes
Servings 4


10 pitted prunes, halved
¼ cup Cognac or Brandy
100g butter
4 Granny Smith apples peeled, cored and finely sliced
1 vanilla bean, seeds scraped
80g caster sugar (plus extra for sprinkling)
6-8 fillo pastry sheets

Flambéed Apple and Prune Tart


Preheat the oven at 180°C.

Soak the prunes in the Cognac for about 20 minutes or until soft.

In a frying pan over a medium heat melt 20g of the butter with vanilla seeds and the sugar. Add the apples and cook for 6-8 minutes stirring from time to time until the apples start to soften and become golden.

Increase the heat and then pour in the Cognac or brandy and flambé (reserving the prunes). Add the prunes, give a good shake or a stir and reduce the heat to low and cook for a further 5 minutes. Set aside to cool to room temperature.

Melt the remaining butter and using a pastry brush lightly grease a 24cm diameter round tart or cake tin.

Brush 6 fillo sheets (one at a time) with the melted butter and sprinkle each sheet with a little sugar. Place the first sheet, buttered side down, in the tin leaving allowing excess to overhang. Place the second sheet crosswise and repeat with the next three sheets so the 6 sheets cross each other.

Add the cooled apples and prunes to the tin. Fold back the pastry over the apple mixture. Brush with butter. Brush 1-2 more fillo sheets with butter and a sprinkle of sugar and arrange loosely scrunched on top.

Bake for 25 – 30 minutes or until the top of the tart is golden brown. Remove from the oven and cool before turning out onto a plate.