Prunes, or dried plums, have become a favourite of mine! If you’ve yet to try prunes, they’re rich, sweet with a light tanginess. For simplicity, see it as plums with a flavour profile that has more depth. Naturally, I like mine pitted and ready to eat, and when Chinese New Year round the corner, I decided to make these into these Golden Prune Tarts!

Modelled after my Easy Pineapple Tarts recipe, you can expect melt in your mouth pastry wrapped around a delicious prune filling.

Golden Prune Tarts Recipe

I already know that everyone at this point has this question: How do you make prune filling? It’s really simple, and even easier than making pineapple tart filling. In fact, this took me no more than 10 minutes to blend (with minimal supervision). If you’re not in a rush, I strongly recommend you to refrigerate the prune filling for greater ease of handling. Additionally, and similar to pineapple tart jam, you could adjust the sweetness with a squeeze of lemon. However, I did not see a need for mine, and it is good as it is!

Another thing to note is the pastry recipe I am sharing here. It is slightly modified from my foolproof and reputable Easy Pineapple Tarts recipe that is guaranteed to set you up for success. However, I decided to omit the milk powder in this rendition as I felt that flavour of the prunes is sufficiently complex and already complement well with the buttery pastry.

My favourite part? These Golden Prune Tarts are nicely melt in your mouth, flavourful and deliciously unique. I suggest you give this a try, last I know, no one has yet to make Prune Tarts!

If you’ve any questions, make sure to refer to the video and if not, contact me!

Without further ado, the recipe.

Golden Prune Tarts Recipe
by Javier Tan January-05-2025

Up your Chinese New Year game with these impressive Golden Prune Tarts- Nicely flavourful, melt in your mouth and a good boost of nutrients!

Ingredients

  • 1/2 Cup or 115g Butter, Unsalted and Softened at Room Temp
  • 2 Tbspns or 35g of White Sugar
  • Pinch of of Salt
  • 1 Egg Yolk (Use whole egg if doubling recipe)
  • 1 and 1/2 Cup or 180g of All-Purpose / Plain Flour
  • 1 Tbspn + 1 Tsp or 20g of Cornstarch
  • Approx 1 and 1/2 Cups or 250g of Pitted Prunes

Instructions

  1. Firstly, place the pitted prunes in a blender or food processor and blend until jam / paste-like. Adjust with lemon juice if needed. Then, set aside and refrigerate for 30 minutes.
  2. Cream together the butter and sugar until well-combined (about 2 minutes).
  3. Next, whisk in the salt and egg yolk.
  4. Fold in the flour and cornstarch (sift if needed).
  5. Then, portion the prune jam into 10g balls.
  6. Subsequently, wrap 14g pastry around 10g prune jam ball (adjust accordingly!). Thereafter, place each completed tart on a baking tray lined with parchment paper and apply egg yolk wash.
  7. Bake for about 12 – 14 mins at 180C until nicely golden brown.
  8. Then, let cool for 30 minutes before storing!

Details

  • Prep time: 1 hour
  • Cook time: 30 mins
  • Total time: 1 hours 30 mins
  • Yield: 25 Golden Prune Tarts

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. The prune tarts store well alone for at least 2 weeks; however, timing might differ depending on factors such as humidity. Best to use a dessicant and airtight containers.
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here!

Enjoy!
– Bakeomaniac, Javier Tan