WIN a day cooking with Rosemary Shrager and California Prunes!

Rosemary Shrager preps in her cookery school

Whether it’s a gorgeously indulgent winter warmer or a tasty high-fibre snack for a healthy new you, California Prunes are rich and flavourful, healthy and nutritious – which means they are great in both gooey desserts and light healthy snacks?

So, share a California prune-based recipe of your own design in one of two themes, and be in with a chance to win a bread-making masterclass for two with Rosemary Shrager – including travel and overnight accommodation You might even see your recipe published in an e-recipe book!

For more details and to upload your recipes in either category, visit the California Prunes Facebook page. Ten runners up will each win a £100 supermarket voucher to spend in a store of their choice.

#prunepower

Here’s a new recipe from Rosemary to get you started!

Rosemary Shrager’s California Prune and Walnut Tart

The sweet, nutty mix of California Prune and Walnut Tart

Using a 20cm tart tin ring

Sweet Pastry ingredients:                              Filling ingredients:
100g unsalted butter                                    100g/10 California Prunes finely chopped
60g sifted icing sugar                                   100g chopped walnuts
1 egg yolk                                                       25g flaked almonds
200g plain flour                                             50g softened unsalted butter
1 tablespoon cold water                                80g golden caster sugar
50g ground almonds
25g plain flour
3 eggs (beaten)
60g honey
200ml double cream
Zest of 2 oranges

To make the pastry put butter, icing sugar and flour into a mixing bowl and rub the butter into the flour and sugar using your index and middle finger against your thumb to make breadcrumbs. Alternatively put the ingredients into your food processor and process to breadcrumbs.

Add the egg yolk and water and process to a dough.

Put onto a floured surface (if the dough is too soft put it in the fridge for 30 minutes) and roll out the dough to a 3 mm thickness.

Line the tart ring, making sure you press well into the corners.

Place in the fridge for one hour.

Place greaseproof paper into the pastry base and fill it with rice or baking beans.

Bake the pastry in the oven for 20 minutes, remove the paper and place it back into the oven for another 5 minutes. Allow to cool.

Mix the prunes and walnuts in a bowl and pour them into the base of the tart.

In the same bowl cream the butter and sugar until pale.

Add the ground almonds, flour, eggs, honey and orange zest and mix well, then fold in the cream.

Pour the mixture into the tart and bake in a preheated oven at 160°C for approx. 40 minutes.

Bruce McMichael

I am freelance journalist and published author focusing on food and drink; business startups and enterprise; culture and travel. I have also written about the global upstream oil and gas industry, shipping and current affairs. Based in London, I travel widely, particularly across western Europe. I have chaired many conferences and meetings, spoken at conferences and events and often appear on radio and TV talking most about food, the business of food and being an entrepreneur.

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