Directions:
- Bake 1/2 cup hazelnuts in a shallow pan at 350°, stirring occasionally, 15 minutes or until toasted. (The skins will be very dark.) Wrap nuts in a clean kitchen towel; let stand 20 minutes. Rub nuts briskly to loosen skins; discard skins. Chop nuts; set aside.
- Bring prunes and water to cover to a boil in a medium-size nonaluminum saucepan over high heat; reduce heat, and simmer 30 minutes. Cool; drain.
- Process sugar and next 3 ingredients in a food processor until blended, stopping to scrape down sides.
- Spread prunes in Pastry Tart Shell; sprinkle with hazelnuts. Pour crème fraîche mixture over nuts. Place tart in a larger shallow pan.
- Bake at 375° for 55 minutes or until set, shielding with aluminum foil after 40 minutes to prevent excessive browning. Cool on a wire rack. Garnish with sweetened whipped cream and chopped toasted hazelnuts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2616.73 Kcal (10956 kJ) | ||
| Calories from fat | 1124.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 124.93g | 192% | |
|---|---|---|---|
| Cholesterol | 460.73mg | 154% | |
| Sodium | 385.91mg | 16% | |
| Potassium | 4413.8mg | 94% | |
| Total Carbs | 348.73g | 116% | |
| Sugars | 215.49g | 862% | |
| Dietary Fiber | 19.58g | 78% | |
| Protein | 42.64g | 85% | |
| Vitamin C | 27.6mg | 46% | |
| Iron | 18.5mg | 103% | |
| Calcium | 476.9mg | 48% | |
| Amount Per 100 g | |||
| Calories | 276.02 Kcal (1156 kJ) | ||
| Calories from fat | 118.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.18g | 192% | |
|---|---|---|---|
| Cholesterol | 48.6mg | 154% | |
| Sodium | 40.71mg | 16% | |
| Potassium | 465.59mg | 94% | |
| Total Carbs | 36.79g | 116% | |
| Sugars | 22.73g | 862% | |
| Dietary Fiber | 2.07g | 78% | |
| Protein | 4.5g | 85% | |
| Vitamin C | 2.9mg | 46% | |
| Iron | 1.9mg | 103% | |
| Calcium | 50.3mg | 48% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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