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CREAMY PLUM TART


I was given this recipe by an old boss of mine over thirty years ago, and I still make it to this day. It’s wonderfully creamy with a not-too-sweet filling. Apricots can also be used in place of plums. Can be served hot or cold.

Ingredients: 1 sheet frozen sweet pastry, thawed

250g (8.8oz) sour cream 3 egg yolks 3 tbsp castor sugar 1 tsp vanilla extract 6–8 plums, halved (fresh or tinned) icing sugar for serving

Method:

  • Preheat oven to 180°C (350°F) and grease the bottom of a 20 cm (8 inch) round springform flan dish.

  • Line the dish with the pastry.

  • Place the sour cream, egg yolks, castor sugar and vanilla in a bowl and mix to combine.

  • Pour into the dish.

  • Arrange the plums, cut side up, on top of the custard.

  • Bake for 40–50 minutes or until the pastry is golden brown and the custard has set.

  • Dust with icing sugar before serving.

Serves: 6 Prep Time: 10 minutes

Cooking Time: 40-50 minutes


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