Plum tart with creme fraiche and port wine glaze
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | Inch sweet pastry shell; up to 11 | |
| 550 | grams | Plums; washed and cut into |
| ; four | ||
| 2 | tablespoons | Caster sugar |
| 125 | millilitres | Port wine |
| 1 | Vanilla pod cut down the centre | |
| ½ | pint | Cream |
| 1 | ounce | Flour |
| 2 | ounces | Sugar |
| 2 | Egg yolks | |
| 2 | Leaf gelatine; soaked | |
Directions
CREME PAT
Remove the stones from the plums and cut into four. Bake the sweet pastry case blind and cool.
Make the creme pat by mixing egg and sugar in a bowl over hot water. Add a tablespoon of cream and gradually add the flour. Add more cream and put in a clean pan and re-warm. Place a good layer of creme pat on the base of the pastry case and smooth level with a palette knife or plastic scraper.
Arrange the plums on the pastry and bake in the oven for 30-40 minutes.
Simmer the sugar in the port wine and add the vanilla pod, reduce the liquid slightly. Add the leaf gelatine and cool slightly. Remove the tart and cool, pour over the port glaze and leave in the fridge to set. Slice and serve with creme fraiche.
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Carlton Food Network
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