Plum Custard Tart

Author: Canadian Living

This heavenly Alsatian tart of creamy custard and fresh, tender plums is just as delicious made with halved apricots or pitted cherries.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: September 2007

Ingredients

  • 2 cups pitted halved prune plums (about 1 lb/500 g)
  • 1/3 cup granulated sugar
  • 1/3 cup whipping cream
  • 2 egg yolks
  • 1/2 teaspoon vanilla
Pat-in Sweet Pastry:
  • 1 1/2 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 4 teaspoons cornstarch
  • 3/4 cups cold butter cubed

Method

Pat-In Sweet Pastry: In large bowl, whisk together flour, sugar and cornstarch. Using pastry blender or 2 knives, cut in butter until mixture clumps together. With floured hands, press evenly into 9-inch (23 cm) round tart pan with removable bottom. Cover and refrigerate until chilled, about 1 hour.

Arrange plums, cut side up and slightly overlapping, in circular pattern over pastry. Sprinkle with all but 1 tbsp (15 mL) of the sugar.

Bake tart in centre of 400°F (200°C) oven for 15 to 20 minutes or until plums are softened.

Meanwhile, in bowl, whisk together cream, egg yolks, vanilla and remaining sugar; pour over fruit.

Bake tart for 25 to 30 minutes longer or until set, golden and knife inserted in centre of filling comes out clean. Let cool on rack. (Make-ahead: Set aside at room temperature for up to 3 hours.)

Nutritional facts Per each of 10 servings: about

  • Sodium 146 mg
  • Protein 3 g
  • Calories 286.0
  • Total fat 18 g
  • Cholesterol 94 mg
  • Saturated fat 10 g
  • Total carbohydrate 29 g

%RDI

  • Iron 8.0
  • Fibre 0.0
  • Folate 13.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 18.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Plum Custard Tart

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