Alsatian Plum Tart Recipe

450 g

30 ml

350 g

30 ml

For the custard filling

2

25 g

175 ml

1/2

1.5 ml

Ripe plums, halved and stoned

Kirsch or plum brandy

Shortcrust or sweet shortcrust pastry

Seedless raspberry jam

Eggs

Icing sugar

Double cream

Lemon, grated rind

Vanilla essence

• Preheat oven to 200^oC/400^oF/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 180^oC/350^oF/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.