Preheat oven to 200oC/400oF/Gas
6. Mix the plums with the kirsch or brandy and set aside for 30 minutes.
Roll out the pastry thinly and use to
line a 23cm pie tin. Prick the base of the pastry case all over and line
with foil. Add a layer of baking beans and bake for 15 minutes
until slightly dry and set. Remove the foil and the baking beans.
Brush the base of the pastry case with
a thin layer of jam, then bake for a further 5 minutes. Remove the
pastry case from the oven and transfer to a wire rack. Reduce the oven
temperature to 180oC/350oF/Gas 4.
To make the custard filling, beat the
eggs and sugar until well combined, then beat in the cream, lemon rind,
vanilla and any juice from the plums.
Arrange the plums, cut-side down, in
the pastry case and pour over the custard mixture. Bake for about 30 -
35 minutes until a knife inserted in the centre comes out clean, Serve
the tart warm or at room temperature.