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PrintGREENGAGE TART
Serves :
3
Preparation Time :
Cooking Time :
Preparation Method :
- To make the pastry, put the flour and salt in a bowl and rub in the butter until the mixture resembles fine breadcrumbs.
- Stir in the hazelnuts and sugar and enough water to bind the mixture together.
- Knead lightly on a lightly greased floured surface, then roll out and use to line a greased 20.5 cm (8 inch) fluted flan dish or tin.
- Bake blind at 200°C (400°F) mark 6 for 10-15 minutes, until set.
- Arrange the fruit, cut side down, in the pastry case. Beat the eggs with the cream and a little sugar, if liked, and pour over the fruit.
- Bake at 200°C (400°F) mark 6 for 30-40 minutes, until golden and puffy.
- Serve warm.
INGREDIENTS
- 100 grams plain whole meal flour
- Pinch of salt
- 50 grams butter
- 15 grams toasted hazelnuts, very finely chopped
- 10 ml soft light brown sugar
- 250 grams greengages or plums, halved and stoned
- 1 egg
- 150 ml fresh single cream
- Castor sugar (optional)
5 comments for “Greengage Tart”
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