Caramelized Pecan and Prune Tart

Servings: Makes 1 – 9-in (23cm) tart – 6 to 8 servings
Cook Time:


1 cup whole pecans (250 mL)
¾ cup whipping cream (175 mL)
¾ cup granulated sugar (175 mL)
1 tbsp butter (15 mL)
¾ cup coarsely chopped California Prunes (175 mL)
1 (9 inch/23 cm) pie crust, pre-baked
2 squares bittersweet chocolate, chopped (1 oz each)


Preheat an oven to 375°F (190°C)

Place pecans on a baking sheet and bake for 3 minutes. Remove from oven. Increase oven temperature to 400°F (200°C).

In a medium-sized saucepan over medium high heat, combine cream, sugar and butter. Bring to a boil, reduce heat to medium-low and simmer slowly until mixture thickens slightly, approx. 3 minutes. Remove from heat, add pecans and prunes and mix together. Let stand 10 minutes.

Pour filling into the pre-baked pastry shell, distributing nuts and prunes evenly. Bake 35 minutes until the top is golden brown. Remove from oven and cool the tart on a rack for 15 minutes.

Melt chocolate. With a fork, using a back and forth motion, drizzle threads of chocolate onto the top of the tart, distributing evenly. Cut into pieces and serve.

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