A Terrific Plum Tart Recipe
Bon Appetit
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A simple yet elegant and terribly delicious dessert that can be used with any fruit that you have on hand.
Ingredients
- One partly cooked pastry shell. recipe and instructions for pastry shell
- 1 lb of ripe plums
- 2 tablespoon Kirsh or plum brandy
- 2 tablespoons raspberry jam
- 2 eggs
- ¼ cup superfine sugar/castor sugar You can use granulated sugar that you have placed in the blender and buzzed a couple of times to make it finer but not a powder. Leave blender lid on until the sugar dust settles.
- ¾ cup double cream
- Grated lemon rind - about ½ lemon
- ½ teaspoon vanilla extract
Instructions
- Prepare your plums by cutting them in half and removing the stones.
- Place the plums in a bowl with the Kirsch or plum brandy and mix gently.
- Take your pre-cooked pastry shell and brush the bottom with raspberry jam.
- Beat the eggs and sugar until well mixed.
- Add the cream, lemon rind, vanilla essence, and any juice from the plums.
- Place the plums with the cut side down in the pastry case.
- Pour the egg mixture over the plums.
- Bake in a pre-heated oven at 350F/180C/Gas 4 for about half an hour until golden.
- Serve your plum tart warm.
- Terrific!
Notes
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