| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains, Dairy, Eggs | Scottish | Desserts, Fruits/nuts | 6 | Servings |
INGREDIENTS
| 8 | Plums; pitted and quartered | |
| 1 | Pie shell;9" baked | |
| 1 | c | Whipping Cream |
| 2 | Eggs | |
| 1 | Egg yolk | |
| 1 | Lemon, juice of | |
| 1/2 | c | Sugar, granulated |
| 3 | tb | Brown sugar |
| 1 | ts | Cinnamon |
INSTRUCTIONS
TOPPING "This is a famous Scottish tart...If you use the small purple plums, increase the number to 12." Preheat the oven to 350F. Arrange the plums in the pie shell, skin side up. In a bowl, beat together, cream, eggs and egg yolk, lemon juice, granulated sugar and 1 tsp cinnamon. Pour over the plums. Bake for 25 minutes or until the plums are softened. Mix together the brown sugar and the remaining 1 tsp cinnamon. Sprinkle over the tart. Return to the oven and bake for a further 10 minutes or until crusty. Serve warm. SERVES:6 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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