Yes! Managed to get the pastry into the case.
A riverboat cruise company recently asked me to contribute recipes to some of their stops along the Rhône river. For the Macon stop, I decided instead of making a boeuf bourguignon recipe, I would make a prune tart.
Prunes are wonderful in France. If you’re familiar with my other recipes you’ll know that I’m a fan. Here, you can buy them in the market. They’re juicy rather than dried. Semi-dried. I used to work at a restaurant where people would often order the prunes rather than a chocolatey dessert. Though, to be fair, they were stewed in red wine and spices.
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