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
Pat-in Sweet Pastry:
MethodPat-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
- Iron 8.0
- Folate 13.0
- Calcium 2.0
- Vitamin A 18.0
- Vitamin C 3.0