| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Coxon’s kit, Coxon2 |
1 |
servings |
INGREDIENTS
| 10 |
|
Inch sweet pastry shell; up to 11 |
| 550 |
g |
Plums; washed and cut into |
|
|
; four |
| 2 |
tb |
Caster sugar |
| 125 |
ml |
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
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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