Atelier cuisine

03/10/2024 ten people gathered at Francine's for our cookery workshop, where she introduced us to The Ile d' Yeu prune tart known as the “Tarte des mariés” (bride and groom's pie)

The Ile d' Yeu prune tart known as the “Tarte des mariés” (bride and groom's pie)

This is a traditional tart from the island (dating from the 17th century), still known as the ‘bride and groom's pie’ because it is eaten on wedding days.
The recipe uses products that cannot be described as local, but which can be explained by the history of the island. Sailors from the Ile d'Yeu brought back rare products such as prunes, cinnamon and rum from their stopovers in the ports, particularly Bordeaux, which did not exist on the island.

Ingredients:
- Puff pastry.
- Prune confit: 1 kg of prunes, 1 glass of rum, 150g of sugar, a little water, 2 nice pinches of cinnamon or a vanilla pod.

To make the prune confit: soak the prunes in rum a few hours beforehand. Then place them in a large frying pan with the macerated rum. Add the sugar and cinnamon or vanilla and leave to simmer over an extremely low heat for about fifteen minutes. Add a little water if necessary. At the end of cooking, if there are still any pieces left, you can mix the mixture.

Presentation: Spread the pastry into a 25-30 cm tin, reserving the excess for decoration. Prick the pastry with a fork, then spread the prune confit with a fork.

Decorate with strips of pastry.

Bake in a preheated oven at gas mark 7 for 30 to 40 minutes.