Plum custard tart

1 Servings

Ingredients

Quantity Ingredient
1¾ pounds Red or purple plums; pitted and quartered lengthwise (about 10 plums)
1 Recipe walnut pastry dough (recipe above)
2 tablespoons Semolina or cornmeal
1 large Egg
½ cup Granulated sugar
1 tablespoon All-purpose flour
1 teaspoon Pure vanilla extract
½ cup Milk; 1% lowfat
Confectioners' sugar for dusting

Directions

Position oven racks in center and lower third of oven; preheat to 425 degrees. Lightly oil an 11-inch tart pan with a removable bottom or coat it with nonstick spray.

Arrange plums, cut side down, in a single layer on a baking sheet with sides. Roast on the lower rack for 10 to 12 minutes, or until tender and browned in spots, turning plums over halfway through cooking. Set aside to cool. Reduce oven temperature to 375 degrees. Place 2 overlapping sheets of plastic wrap on a work surface. Set dough in the center and cover with 2 more sheets of plastic wrap. Roll dough into a 13-inch circle. Remove top sheets of plastic and invert dough into prepared pan, letting excess dough hang over the edges. Gently press dough into bottom and sides of pan. Pull off plastic wrap. To trim excess dough, run a rolling pin over the top edge of the tart pan. Place pan on a baking sheet with sides. Sprinkle semolina (or cornmeal) over crust. Arrange roasted plums skin side down, in a single layer inside tart shell.

In a mixing bowl, whisk egg, sugar, flour and vanilla until smooth.

Gradually whisk in milk. Slowly pour custard over plums. Bake on the center rack for 25 to 30 minutes, or until custard is set. To remove tart ring, place bottom of tart pan on the top of a large can and carefully press down on the edges until ring slides off. Transfer tart to a large platter to cool. Just before serving dust with confectioners' sugar. Serve slightly warm or at room temperature.

Yield: 12 servings

Per Serving: 215 calories, 4 g protein, 7 g fat, 160mg sodium, 22mg cholesterol

Recipe by: Cooking Live Show #CL8968 Posted to MC-Recipe Digest V1 #802 by "Angele and Jon Freeman" <jfreeman@...> on Sep 24, 1997

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