CUSTARD TART WITH PLUMS
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Place the flour, salt, sugar, the butter and one of the eggs in a food processor or blender and process until thoroughly combined.
- Turn out the mixture on to a clean, lightly floured surface and bring it together into a ball. Cover the pastry and leave for 10 minutes to rest.
- Flour a deep 18cm/7in square or 20cm/8in round loose-bottomed tin. Roll out the pastry and use to line the tin. This pastry is soft at this stage, so don't worry if you have to push it into shape. Chill for another 10-20 minutes.
- Preheat the oven to 200°C/400°F/ Gas 6. Line the pastry case with greaseproof paper and fill with baking beans, then bake for 15 minutes. Remove the paper and beans, reduce the heat to 180°C/350°F/Gas 4 and bake for a further 5-10 minutes until the base is dry.
- Halve and stone the plums, and arrange them neatly in the pastry case. Whisk together the remaining egg and egg yolks with the sugar, the milk and vanilla essence and pour over the fruit.
- Return the tart to the oven and bake for 30 minutes. When the custard is just firm to the touch, remove the tart from the oven and allow to cool.
- Sprinkle with flaked almonds and dredge with icing sugar before serving. Add a generous dollop of cream or ice cream to each portion.
INGREDIENTS
- 250 grams plain flour, sifted
- Pinch of salt
- 6 tablespoon caster sugar
- 150 grams unsalted butter
- 4 eggs, plus 4 yolks
- 400 grams ripe plums
- 500 ml milk
- Few drops of vanilla essence
- Thick cream or ice cream, to serve
- Toasted flaked almonds and sifted
- Icing sugar, to decorate
10 comments for “Custard Tart with Plums”
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