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Spicy plum tart with marsala custard

Spicy plum tart with marsala custard

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  • Preparation and cooking time
    • Total time
    • Ready in 1 hour
  • Easy
  • Serves 6

There's nothing like a homemade fruit pudding with custard, and this easy-to-make tart is one of the best

  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal716
fat37g
saturates15g
carbs87g
sugars28g
fibre5g
protein11g
low insalt0.66g
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Ingredients

  • 900g fresh plum (we used Fortuna)
  • 25g butter
  • 1 tsp ground mixed spice
  • 100g light muscovado sugar
  • 1 orange , finely grated zest
  • 3 tbsp port
  • 500g packet ready-made shortcrust pastry
  • 50g ground almond
  • 1 egg , beaten
  • 2 tbsp demerara sugar

For the marsala custard

  • 500g tub good quality fresh custard (pouring type)
  • 2 tbsp marsala or cream sherry

Method

  • STEP 1

    Halve, stone and quarter the plums and put to one side. Heat the butter in a large pan with the spice and muscovado sugar for 1-2 minutes, until the butter has melted. Tip in the plums, zest and port and cook for 1-2 minutes, stirring until the sugar has partially dissolved. Remove from the heat.

  • STEP 2

    Preheat the oven to 200C/gas 6/fan 180C. Roll out the pastry on a lightly floured surface and trim to a rough 38cm round. You don’t have to be too neat. Lift up the pastry by draping it over a rolling pin and then laying it over a large baking sheet. The pastry should be too big, with a lot hanging over the edges.

  • STEP 3

    Sprinkle the ground almonds over the pastry to within 7cm of the edges. Pile the plums and their juices over the almonds, then flip the overhanging pastry over the fruit, leaving a big hole in the middle. There’s no need to be too fussy – as long as the steam can escape and the fruit shows, it will be fine. Brush the pastry with the beaten egg and sprinkle the demerara sugar over the top. Bake for 30-40 minutes until golden.

  • STEP 4

    A few minutes before serving, gently heat the custard in a pan, then stir in the marsala or sherry. Serve the pie with lingering warmth and the custard.

Recipe from Good Food magazine, January 2003

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A star rating of 5 out of 5.2 ratings
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