Plum tart
A deliciously tasty and very pretty pud
Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 1 hour
- Roll the pastry out to the thickness of a £1 coin and line a 23cm loose-bottomed tart tin. Chill for 30 minutes.
- Heat the oven to 180C/fan 160C/gas 4. Line the pastry with parchment, cover with beans and bake for 15 minutes, lift out the beans and parchment and bake for 5 minutes.
- Whisk the almonds, eggs, cream, butter and sugar until smooth and pour into the pastry case. Arrange the plums in the case cut-side down, pushing them into the custard mixture, they should fit fairly close together. Sprinkle the top with demerara sugar and bake for 25-30 minutes or until the filling is just set and the plums are cooked.
Per serving
651 kcalories, protein 11.9g, carbohydrate 59.1g, fat 42.5 g, saturated fat 17.1g, fibre 3g, salt 0.98 g
Recipe from olive magazine, September 2008.
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http://www.bbcgoodfood.com/recipes/7241/
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Ingredients
- 500g shortcrust pastry
- 100g ground almonds
- 5 eggs
- 142ml pot single cream
- 100g butter , melted
- 150g golden caster sugar
- 6-15 plums , depending on size, halved and stoned
- 2 tbsp demerara sugar
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An interesting ice cream flavour that will have everyone coming back for more
5
ratings
Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 1 hour
The English plum season starts in July and finishes at the end of September with Victoria, Marjorie's seedlings and greengages.
Ingredients
- 500g shortcrust pastry
- 100g ground almonds
- 5 eggs
- 142ml pot single cream
- 100g butter , melted
- 150g golden caster sugar
- 6-15 plums , depending on size, halved and stoned
- 2 tbsp demerara sugar
Per serving
651 kcalories, protein 11.9g, carbohydrate 59.1g, fat 42.5 g, saturated fat 17.1g, fibre 3g, salt 0.98 g
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03 September 2009
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10 September 2009
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08 December 2009
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17 June 2010
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