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Alsatian Plum Tart Recipe
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Ingredients : Serves 6-8 |
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 |
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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