Traditional recipes

Apple and Prune Tart with Vanilla Ice Cream and Cognac

Apple and Prune Tart with Vanilla Ice Cream and Cognac



  • 1 1/4 cups all purpose flour
  • 1/4 cup solid vegetable shortening, frozen, cut into 1/2-inch pieces
  • 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch pieces
  • 3 tablespoons (or more) ice water


  • 4 6- to 7-ounce Golden Delicious apples, peeled, quartered, cored, each quarter cut into 3 wedges
  • 3 tablespoons unsalted butter, melted
  • 1/4 cup apricot preserves, heated, strained

Recipe Preparation


  • Blend flour, sugar and salt in processor. Add shortening and butter and blend, using on/off turns, until coarse meal forms. Add 3 tablespoons ice water. Blend, using on/off turns, until moist clumps form, adding more water by 1/2 tablespoonfuls if dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour. DO AHEAD Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling out.


  • Combine prunes and Cognac in small bowl. Cover; let stand 2 hours, stirring often. Drain prunes, reserving Cognac. Cut prunes in half; set aside.

  • Roll out dough on lightly floured surface to 12-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Fold overhang in and press, forming double-thick sides; refrigerate crust 30 minutes.

  • Preheat oven to 400°F. Mix apples, sugar and 2 tablespoons butter in large bowl. Arrange apple wedges, overlapping slightly, in concentric circles in crust. Bake tart until apples are just tender, about 1 hour. Tuck prunes into spaces between apples. Brush fruit with 1 tablespoon butter. Bake tart until apples are very tender and crust is golden brown, about 20 minutes longer. Transfer tart to rack and cool 15 minutes.

  • Blend 1 tablespoon reserved Cognac into strained preserves for glaze. Brush glaze over warm tart. Cut tart into wedges. Serve warm or at room temperature with ice cream, drizzling some of reserved Cognac over ice cream.

Recipe by Betty Rosbottom,Reviews Section

Apple and Prune Tart with Vanilla Ice Cream and Cognac - Recipes

©2019 F. Dörenberg, unless stated otherwise. All rights reserved worldwide. No part of this publication may be used without permission from the author.

Latest update: 24 July 2019.

Pastis Gascon is a spectacular and deliscious apple pie that is specific to Gascony - the rural south-west corner of France. The natural borders of this old province are the Atlantic Ocean, the Pyrenees mountain range, and the Garonne river. Its capital is the city of Auch, in the Gers department. The famous musketeer D'Artagnan (whose real name was Charles de Batz de Castelmore) was born near Auch (but died mid-1673 in Maastricht / The Netherlands, during the Franco-Dutch wars).

(source: "Simply Gascony" website retrieved July 2019)

The original pastry part of the Pastis Gascon is made of a simple dough: flour, salt, egg, water, and some duck or goose fat (or, more expensively, some vegetable oil). The dough ball is stretched by hand until it is translucent and extremely thin - only about 0.1 mm (!) - almost like cigarette paper (from the dark old days, when some folks still smoked such cancer sticks). Traditionally, the stretching is done on a large table, on top of a flour-dusted cloth or bed sheet.

(source:, retrieved July 2019)

During the long, gradual stretching process, the dough sheet becomes as large as that table, without tearing! Note: the same manual process is used to this day, by home cooks, as well as small and industrial bakeries. As the process is so laborious, this pie is normally made at home only for special social & religious occasions.

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Horseshoe-shaped pastries

150g butter, at room temperature
1/2 cup (100g) sugar
3 egg yolks
1 teaspoon vanilla essence
1 ½ cups (180g) flour
1 cup (110g) cornstarch
1 teaspoon baking powder
pinch of salt
dark couverture chocolate, as required
white couverture chocolate, as required

Beat butter and sugar until creamy.
Add egg yolks, one at a time and beat vigorously after each addition.
Fold in vanilla essence.

Sift together flour, cornstarch, baking powder and salt.
Fold into mixture.
Work to a soft dough and shape a ball without too much kneading.

Divide the dough between two rolls and refrigerate, wrapped in plastic food wrap for about 2 hours or until firm.

Remove dough from the fridge and form a cylinder of 1.5cm of diameter approximately. Cut into 10cm long sections.
Shape into horseshoes and place over baking sheets.

Bake in a hot oven for about 8 minutes.
Remove from oven before they get golden.

Remove from baking sheet immediately and cool completely over wire racks.
Dip tips in melted chocolate and allow to set over nonstick baking paper.

Apple Tart (Bouquet de Roses)

I made this tart as a test run to see how it would work for our Thanksgiving Dinner. It turned out beautifully! A couple of notes, is to use butter for the pie crust, and not Earth Balance, and for step #5 for the tart recipe, where it says boil water, to use the same quantity as used of the butter, or 5 oz, (as the recipe did not say how much water.) I also used mostly red gala apples and they were delicious. I served this as dessert for a dinner party, and everyone was impressed!
Thanks for this beautiful tart!

Hi Norma,
Got your photo! It looked fabulous. Thanks for the heads up on the recipe. Will check with Chef and see if he needs to revise.

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Peach-Bourbon Upside-Down Bundt Cake

Fresh summer peaches turn sticky and sweet when baked in the bottom of a Bundt pan with butter and brown sugar. After you place the peach slices in the ridges of the pan, gently spoon the cake batter over the fruit, then smooth the top with an offset spatula.

Maple taffy is a sugary Canadian confection traditionally made from maple syrup and snow. Maple syrup is boiled to 234 degrees Fahrenheit and then poured onto fresh snow, where the cold temperature hardens the concoction into an edible treat that consumers often use wooden sticks or dinner forks to eat. The maple taffy is often served with coffee, tea, doughnuts, or even sour dill pickles.

Rocky road ice cream (page 30)

From The Perfect Scoop, Revised and Updated: 200 Recipes for Ice Creams, Sorbets, Gelatos, Granitas, and Sweet Accompaniments The Perfect Scoop, Revised and Updated by David Lebovitz

Are you sure you want to delete this recipe from your Bookshelf. Doing so will remove all the Bookmarks you have created for this recipe.

  • Categories: Ice cream & frozen desserts Dessert
  • Ingredients: heavy cream dark chocolate roasted unsalted peanuts egg yolks alkalized unsweetened cocoa powder milk gelatin powder sugar light corn syrup confectioner's sugar

From Desserts by Nancy Silverton Desserts by Nancy Silverton by Nancy Silverton

Are you sure you want to delete this recipe from your Bookshelf. Doing so will remove all the Bookmarks you have created for this recipe.

  • Categories: Bread & buns, sweet Breakfast / brunch American
  • Ingredients: store-cupboard ingredients active dry yeast prunes dried figs dried apricots walnuts raisins ground cinnamon
  • Accompaniments:Crème fraîche

Mad About Maida

I, too, am a Maida Heatter fan and have made several of her desserts from several of her various books. May I suggest that you try the New Orleans cake with the Whipped Chocolate Icing that she suggest for the Old Fashioned Fudge cake. I have made this tons of times for many of my friends and family. You can successfully freeze the cake already iced.

Thank you so much! I will certainly try that. I do not believe I have tried that icing recipe yet.

So glad to have found your blog -- I adore Maida Heatter's cookbooks and have been thinking someone needs to do this! I just hope you're still active. (It looks like it has been awhile since your last post).

What's your best guess? I'm about to cook her "Irish Whiskey Chocolate Cake" from "Best Dessert Book Ever", but she doesn't list a cooking temp. I'm going with 350F do you have any reason to think it should be lower?

I am so sorry I somehow missed your comment and question. I am guessing that 350 should be the proper temperature as this is what the Irish Whiskey Cake is. That is odd that she does not mention it!

Which cake is the one she made every day for her father?

I believe it is Mildred Knopf's Orange Puff Cake which I haven't tried yet. She says in the intro that she made it for her father every week.

You seem to have omitted Grandma Hermalin's chocolate cake. My personal favorite!

That is one that I have almost made several times - I will try it soon. Thanks!

Have you ever compiled a list or done a blog post on which recipes you especially loved/became favorites?

Heather, no I have not but it is something I have thought about. I will plan on doing one soon!

Thank you so much for this blog post Philip. It makes it easier to find recipes of Ms. Maida esp. if one doesn't have a copy of all of her books.

I can't believe I found this blog. Having two of her baking books and looking at another, this blog has made my life easier. A great big THANKS.

I found your blog several years ago and admired your stamina and dedication to baking through Maida Heatter's recipes. Goggled a recipe today and it came up on your blog post and I realized you're still at it! Good for you! I enjoy looking through your posts and comparing them with what I've baked. Always useful to read someone else's commentary. Thanks!

Watch the video: Apple Tart Tatin with Vanilla Ice Cream (January 2022).