Prune-and-Hazelnut Tart

Ingredients

• 1.3 cups crème fraîche 
• 2 large eggs 
• 0.5 cup hazelnuts 
• 1 tablespoon orange zest grated
• 1 pound prune- cut to pieces pitted
• 15 servings puff pastry shells 
• 0.3 cup sugar 
• 15 servings garnish: whipped cream sweetened toasted chopped

Equipment

• food processor
• frying pan
• sauce pan
• oven
• wire rack
• aluminum foil
• kitchen towels

Directions

1. Bake 1/2 cup hazelnuts in a shallow pan at 350, stirring occasionally, 15 minutes or until toasted. (The skins will be very dark.) Wrap nuts in a clean kitchen towel; let stand 20 minutes. Rub nuts briskly to loosen skins; discard skins. Chop nuts; set aside.
2. Bring prunes and water to cover to a boil in a medium-size nonaluminum saucepan over high heat; reduce heat, and simmer 30 minutes. Cool; drain.
3. Process sugar and next 3 ingredients in a food processor until blended, stopping to scrape down sides.
4. Spread prunes in Pastry Tart Shell; sprinkle with hazelnuts.
5. Pour crme frache mixture over nuts.
6. Place tart in a larger shallow pan.
7. Bake at 375 for 55 minutes or until set, shielding with aluminum foil after 40 minutes to prevent excessive browning. Cool on a wire rack.
8. Garnish with sweetened whipped cream and chopped toasted hazelnuts.