Greengage & vanilla tart
Greengages have the perfect combination of sweetness and acidity that you need for a fruit tart, plus a great dramatic colour
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 20 mins
Cook 50 - 55 mins
- Heat oven to 200C/fan 180C/gas 6. Roll out the pastry and use to line a shallow, loose-bottomed flan tin, about 24cm across. Trim the edges of the pastry and line with baking paper and baking beans. Sit it on a baking sheet, bake for 15 mins, remove the paper and beans, then cook for 5 mins more until pale golden and biscuity. While the pastry cooks, put the greengages into a roasting tin, sprinkle with 1 tbsp sugar, then roast until just softened. Drain off any juices, then cool.
- Arrange the greengages in the pastry case, cut-sides up. Now reduce the oven to 160C/ fan 140C/gas 3. Lightly whisk the eggs, then whisk in the vanilla, remaining sugar and cream. Carefully pour the egg mix around the greengages, then bake for 30 mins until the custard is set.
- Cool the tart in the tin for 10 mins, then remove onto a plate and dust with icing sugar.
Per serving
327 kcalories, protein 5g, carbohydrate 35g, fat 20 g, saturated fat 8g, fibre 2g, sugar 18g, salt 0.3 g
Recipe from Good Food magazine, September 2008.
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http://www.bbcgoodfood.com/recipes/7667/
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Ingredients
- 375g pack dessert pastry
- 450g greengage , halved and stoned
- 3 tbsp caster sugar
- 2 medium eggs
- 1 tsp vanilla extract
- 142ml pot single cream
- icing sugar , for dusting
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Difficulty and servings
Serves 8
Preparation and cooking times
Prep 20 mins
Cook 50 - 55 mins
Serve warm or cold
Ingredients
- 375g pack dessert pastry
- 450g greengage , halved and stoned
- 3 tbsp caster sugar
- 2 medium eggs
- 1 tsp vanilla extract
- 142ml pot single cream
- icing sugar , for dusting
Per serving
327 kcalories, protein 5g, carbohydrate 35g, fat 20 g, saturated fat 8g, fibre 2g, sugar 18g, salt 0.3 g
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Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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26 September 2008
Irmgard rated and commented on this recipe
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18 August 2011
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01 October 2011
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06 September 2012
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