Homemade Agen Prune Jam 6,50  €

Homemade Top-Quality Agen Prune Jam

Discover our delicious extra jam made with Agen prunes, a traditional recipe carefully prepared from the most succulent prunes, selected from our regional producers.

Rediscover the authenticity and richness of this exceptional fruit from South-West France.

The melting texture and unique flavour of this jam will enhance your toast, crêpes and fromage blanc!

Recipe idea: Béarn cake with Agen prune jam

Ingredients:

For the cake:

• 400 g flour
• 200 g butter
• 200 g sugar
• 1 sachet of vanilla sugar
• 5 egg yolks
• 100 g pitted prunes

For the prune cream:

• 1 jar of Cassandrine House Agen Prune Jam
• 45 cl black tea
• 3 teaspoons aged rum
• 1 teaspoon cinnamon

Method:

• The day before, soak the pitted prunes in a bowl of tea: cover with foil and refrigerate for at least 10 hours.
• In a saucepan, heat the Agen prune jam to thicken it. Once it is fairly thick, leave to cool slightly, then add the rum and cinnamon. Mix well.
• Melt the butter (lightly salted or salted) for a few seconds in the microwave and leave to cool at room temperature.
• Put the flour in a bowl and stir in the melted butter.
• Whisk 4 egg yolks with the caster sugar until pale and add to the flour and butter.
• Mix without overworking the dough, cover the bowl with cling film and refrigerate for 30 minutes.
• Divide the dough into 2 (about 2/3 and 1/3).
• Start with the smaller ball: roll it out and press it into a pastry ring about 24 cm in diameter.
• Put this disc of dough in the freezer while you work the other ball.
• Roll out the second piece and press it into the tin, forming a 1 cm high border all around (as for a tart).
• Spread the prune cream over the whole surface.
• Close the cake with the other disc of dough, sealing the edges well (otherwise the prune cream may leak during baking!).
• Beat an egg yolk and brush it over the top of the cake.
• Score the surface with a fork.
• Arrange the drained whole prunes on top as you like.
• Bake for about 30 to 40 minutes at 170°C, depending on your oven.
• The cake is ready when it is nicely golden.
• Leave to cool and enjoy!