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Alsatian Plum Tart Recipe
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Pies And Tarts
Recipes -
Alsatian Plum Tart
Ingredients
-
450g/1lb ripe plums, halved and stoned
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30ml/2 tbsp kirsch or plum brandy
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350g/12oz short crust or sweet short crust
-
pastry
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30ml/2 tbsp seedless raspberry jam
FOR THE
CUSTARD FILLING
Method:
-
Preheat the
oven to 200'C/400'F/Gas 6. Mix the plums with
the kirsch or brandy and set aside for about 30
minutes.
-
Roll out
the pastry thinly and use to line a 23cm/9in
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 'C/350 'F /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.
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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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