- I have an earlier post – prune placek, which is quite different from this one.
- This placek – flat cake- has a filling of prunes.
- The pastry used is a variation on my Polish kruche ciasto – shortcrust pastry.
- Prunes often feature in Wigilia – Christmas Eve dishes.
- A prune filling like this is used in a tart baked in Belgium and eaten on Ash Wednesday. (17 February in 2021)
Ingredients – Pastry
- 225g plain flour
- 110g butter
- 1 tablespoon of granulated sugar
- 2 egg yolks
- 5 tablespoons of water
- *
- 1 tablespoon of caster sugar to sprinkle
Ingredients – Filling
- 300g of prunes – stoned
- 1 small cinnamon stick
- 2 sprigs of rosemary
- 1 tablespoon of granulated sugar
- 1 lemon – grated rind and juice
Method – Filling
This filling needs to be cold – so make this first.
- Put the prune, cinnamon stick and rosemary in a large bowl.
- Cover these with boiling water.
- Leave overnight.
- *
- Remove the cinnamon stick and rosemary.
- Put the prunes and liquid into a pan.
- Add the lemon rind and juice.
- Heat gently and stir occasionally until the prunes are soft and the water is adsorbed.
- Use a stick blender to turn the prunes into a pulp.
- You might have to heat gently again to make sure the pulp is thick.
- Leave to go completely cold.
Method – Pastry
- A rich pastry is made in the traditional rubbed in method with the ingredients listed above.
- Chill the pastry for around 30 minutes.
- *
- Pre-heat the oven to GM 5 – 190°C.
- Grease and line a shallow tray 21cm x 26cm.
- Divide the pastry into two.
- Roll out one piece to line the bottom of the tin.
- Spread the filling evenly over the pastry – not quite to the edges.
- Roll the second piece of pastry out and use to cover the filling.
- Press the edges down to seal.
- Make some diagonal slashes across the top.
- Bake for around 30 minutes until golden.
- Remove from the oven and sprinkle with the caster sugar.
- Leave to cool in the tin.
- Cut into squares when cold.
Royal Doulton – Counterpoint tea plates – 1973-1987
Just made it can wait to try….thank you for a recipe
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So pleased!
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