| 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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