Alsatian Plum Tart Recipe

Alsatian Plum Tart Recipe

Ingredients : Serves 6-8

450 g

30 ml

350 g

30 ml


For the custard filling


25 g

175 ml


1.5 ml

Ripe plums, halved and stoned

Kirsch or plum brandy

Shortcrust or sweet shortcrust pastry

Seedless raspberry jam




Icing sugar

Double cream

Lemon, grated rind

Vanilla essence

Method :
  • 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.

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