Prunes, or dried plums (as they are sometimes called), become downright irresistible when drenched in a flavorful concoction of red wine, sugar, cinnamon, and freshly squeezed orange juice. Here, the poached fruit gets baked atop puff pastry for an easy, elegant dessert.

　　

Ingredients

serves 6

　　2 cups red wine

　　Finely grated zest of 1 orange, plus 2/3 cup fresh orange juice (from about 2 oranges)

　　1/2 cup plus 2 tablespoons sugar

　　1 cinnamon stick

　　1 pound (3 cups) pitted prunes, halved

　　All-purpose flour, for dusting

　　1 box store-bought puff pastry, preferably all butter, thawed, or 1/4 recipe Puff Pastry (page 334)

　　1 large egg, for egg wash

　　1 tablespoon heavy cream, for egg wash

　　Crème fraîche or Whipped Cream (page 340), for serving

　　

Step 1

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

　　

Step 2

Preheat oven to 375°F. On a lightly floured surface, roll out and trim dough to a 12-by-9-inch rectangle. (If necessary, overlap edges of 2 smaller pieces to form a larger rectangle; brush overlap with water to seal, then roll out dough.) Transfer to a parchment-lined rimmed baking sheet. In a small bowl, combine orange zest and remaining 2 tablespoons sugar; sprinkle evenly over pastry. Arrange prunes in rows over pastry, leaving a 1-inch border on all sides. In a small bowl, whisk together egg and cream; brush over edges of pastry.

　　

Step 3

Bake, brushing tart with reserved cooking liquid halfway through, until crust is golden, about 28 minutes. Let cool slightly. Serve warm with crème fraîche or whipped cream.

　　Martha Stewart's New Pies and Tarts