Plum Tart With Creme Fraiche And Port Wine Glaze
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 10 | Inch sweet pastry shell, up | |
| to 11 | ||
| 550 | g | Plums, washed and cut into |
| four | ||
| 2 | T | Caster sugar |
| 125 | Port wine | |
| 1 | Vanilla pod cut down the | |
| centre | ||
| 1/2 | pt | Cream |
| 1 | oz | Flour |
| 2 | oz | Sugar |
| 2 | Egg yolks | |
| 2 | Leaf gelatine, soaked |
INSTRUCTIONS
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. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1504
Calories From Fat: 869
Total Fat: 98.7g
Cholesterol: 686.3mg
Sodium: 107.5mg
Potassium: 1109.7mg
Carbohydrates: 149g
Fiber: 8.5g
Sugar: 111.7g
Protein: 16.9g