Plum Custard Tart
This heavenly Alsatian tart of creamy custard and fresh, tender plums is just as delicious made with halved apricots or pitted cherries.
Servings: 8 to 10
Ingredients:
| Nutritional Info | |
| Per each of 10 servings: about | - |
| cal | 286 |
| pro | 3 g |
| total fat | 18 g |
| sat. fat | 10 g |
| carb | 29 g |
| fibre | 1 g |
| chol | 94 mg |
| sodium | 146 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 8% |
| vit A | 18% |
| vit C | 3% |
| folate | 13% |
-
2 cups (500 mL) pitted halved prune plums (about 1 lb/500 g)
1/3 cup (75 mL) granulated sugar
1/3 cup (75 mL) whipping cream
2 egg yolks
1/2 tsp (2 mL) vanilla
Pat-in sweet Pastry:
1-1/2 cups (375 mL) all-purpose flour
2 tbsp (25 mL) granulated sugar
4 tsp (20 mL) cornstarch
3/4 cup (175 mL) cold butter, cubed
Preparation:
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.)
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.)
Source
Canadian Living Magazine: September 2007
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