Alsatian Plum Tart Recipe

  
 

Pies And Tarts Recipes - Alsatian Plum Tart

Ingredients

  • 450g/1lb ripe plums, halved and stoned

  • 30ml/2 tbsp kirsch or plum brandy

  • 350g/12oz short crust or sweet short crust

  • pastry

  • 30ml/2 tbsp seedless raspberry jam

FOR THE CUSTARD FILLING

  • 2 eggs

  • 25g/4 tbsp icing sugar

  • 1756ml/3/4 cup double cream

  • grated rind of 1/2 lemon

  • 1.5ml/1/4 tsp vanilla essence

Method:

  1. 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.

  2. 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.

  3. 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.

  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.

  5. 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.