MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Eric's Prune Breton
Categories: Fruits, Booze, Citrus, Pastry
Yield: 12 Servings

500 g Prunes, stones removed
1 1/2 tb Armagnac
Fresh squeezed orange juice
- to just cover the prunes

MMMMM-----------------------BRETON PASTRY----------------------------
250 g Unsalted butter; softened
220 g (1 c) caster sugar
1/2 ts Salt
1 tb Rum
5 Egg yolks
450 g (3 c) plain flour; extra for
- dusting your surface
1 lg Egg; lightly beaten

Place the prunes and orange juice in a saucepan, then
bring to a simmer over medium heat. Reduce the heat to
low and simmer for 25 minutes or until the prunes are
soft enough to be mashed. Mash to form a rough puree.
Stir in the Armagnac. Cool to room temperature, then
transfer to a piping bag fitted with a plain nozzle.

To make the Breton pastry, beat the butter, sugar and
salt with a stand mixer fitted with the paddle
attachment until light and creamy. With the motor
running, add the rum, then add 1 egg yolk at a time,
beating well after adding each one. Stir in the flour in
with a wooden spoon.

Divide the pastry evenly into 2 and shape each piece
into a disc. On a lightly floured surface, roll each
disc out to form an 8 mm thick round. Place a 25 cm ring
tin (you can use the ring part of a springform cake tin)
on top and trace, then cut inside so you end up with 2
same-sized rounds. Place each round onto a tray lined
with baking paper and then refrigerate for 15 minutes.

Set the oven @ 170ºC/340ºF.

Place 1 pastry round on a baking tray lined with baking
paper. Snip about 1.5 cm off the tip of the piping bag
and pipe the prune paste in concentric circles over the
pastry, working from the outside in and leaving a 2 cm
border around the edge. Brush the beaten egg around the
pastry edge and lay the second pastry round carefully
over the top.

Brush generously with the beaten egg, set aside for 5
minutes, then brush with another layer of beaten egg,
taking care not to miss any pastry. Use a paring knife
to lightly drag a lattice pattern through the beaten
egg, taking care not to cut the pastry. Bake for 30
minutes or until the top of the pastry is golden.

COOK'S NOTES: Oven temperatures are for conventional; if
using fan-forced (convection), reduce the temperature by
20ºC.

We use Australian tablespoons and cups: 1 teaspoon
equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250
ml.

All herbs are fresh (unless specified) and cups are
lightly packed.

All vegetables are medium size and peeled, unless
specified.

All eggs are 55-60 g, unless specified.

RECIPE FROM: https://www.sbs.com.au

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