Serve with créme fraîche or whipped cream.

　　

Ingredients

Makes one 12 x 18-inch tart

　　2 cups red wine

　　2/3 cup fresh orange juice

　　1/2 cup plus 2 tablespoons sugar

　　1 cinnamon stick

　　3 cups (1 pound) pitted prunes, halved

　　1 sheet frozen puff pastry, thawed

　　Finely grated zest of 1 orange

　　1 large egg

　　1 tablespoon heavy cream

　　

Step 1

Preheat the oven to 375°F. In a medium saucepan, bring the wine, orange juice, 1/2 cup sugar, and cinnamon to a boil over high heat. Remove from heat; add the prunes, and let steep 10 minutes. Use a slotted spoon to transfer the prunes to a bowl. Return the liquid to a boil; cook until slightly reduced and thickened, 10 to 12 minutes. Remove from heat.

　　

Step 2

Meanwhile, roll out the puff pastry into a 12 × 18-inch rectangle. In a small bowl, combine the remaining 2 tablespoons sugar and the orange zest; sprinkle evenly over the pastry. Arrange the prunes in rows over the pastry, leaving a 1-inch border on all sides. In a small bowl, whisk together the egg and cream; brush on the edges of the pastry.

　　

Step 3

Bake until the crust is golden, about 20 minutes, rotating the pan and brushing the tart with reserved cooking liquid halfway through. Remove from the oven; let cool slightly. Serve warm.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.