Sunday, March 02, 2008

Plum Custard Tart

Zorra from Kochtopf is our host for this edition of Weekend Herb Blogging and once again, I've delved into my market basket and pulled out some plums

la petite plums

These are grown in the wonderfully named town of Koonoomoo here in Victoria, probably as far away as you get from their homeland. They are being sold under the name of La Petite and as we found out from the grower, they are plums from the Aquitaine region of France. With a bit of help from google, it appears that these are in fact, D'agen plums - most well known for their transformation into pruneaux d'agen - a much coveted prune. The grower also had some sun-dried versions to taste (she had left them out to dry for 10 days in the sun) and they were incredibly moist.

Though they have that appealing purplish skin, inside they are certainly sun-kissed

plums

the golden flesh is delightfully sweet and I'd happily just enjoy them as is.

With a French fruit, I thought I'd pay homage to a French dish - prune and Armagnac tart - except I won't be using prunes or Armagnac. There's still a short buttery pastry case and a creamy custard, but the star will be these fresh plums.

Plum Custard Tart

Plum Custard Tart
[Makes a 12x34cm/5x13 inch tart]

sweet shortcrust pastry
D'agen plums, quartered
Custard:
4 egg yolks
50 grams caster sugar
1 cup cream
1 cup milk
1 teaspoon vanilla bean paste or vanilla essence


Prepare the tart tin:
Roll out the pastry to line the base of your tin - cover with baking paper and weights and cook in a pre-heated 180°C/350°F oven for 10 minutes. Remove the paper and weights, lower the temperature to 160°C/320°F and cook for another 10 minutes.

Make the custard:
Place the egg yolks, caster sugar and vanilla into a bowl and using a hand mixer, beat until combined and the sugar has dissolved. Add the cream and milk and beat briefly just until amalgamated.

Assemble the Tart:
Place the tart tin onto a baking tray - this will catch any spills that might happen during cooking.

Pour a spoonful of custard into the tart tin and then add the plum quarters - you can arrange them in an organised manner or distribute them randomly, the choice is yours.

Pour over the remaining custard and return the tart to the oven - bake at 160°C/320°F for another 40-50 minutes or until the custard has set and the pastry is golden. If you feel it is browning too quickly lower the temperature and shield the tart with foil.

Let the tart cool in the tin before un-moulding - the custard will harden upon cooling and make handling it easier.

Plum Custard Tart

Sprinkle the top with icing sugar before serving.

81DSC_1316.jpg

14 comments:

  1. This looks glorious! I am going to give it a go. The plums are gorgeous here just now, very cheap, very sweet and very pink!

    ReplyDelete
  2. I love your pictures! I am still waiting for plums to show their beautiful shining faces here in Indiana...

    ReplyDelete
  3. Just gorgeous. You do amaze me with your photos week after week!

    ReplyDelete
  4. wow! I love your amazing pictures!

    ReplyDelete
  5. I arrived on your blog via PC Desktops. Looks delicious! Cheers!

    ReplyDelete
  6. Hi, I've just discovered your blogs and your recipes and photos are AMAZING- especially the pics! Can't wait to keep track of your new develpments!

    ReplyDelete
  7. Superb. Having moved to The Netherlands I finally got to try pruneaux d'Agen and they are so plump and delicious! I really want to make a prune dessert (or 3) with them soon. So exciting to see these plums are available in Australia!

    ReplyDelete
  8. Haalo, I love plums - their smell, flavor, color, everything is delicious.

    This tart is magnificent!

    ReplyDelete
  9. Gorgeous plums and gorgeous tart! Perfect as always!

    ReplyDelete
  10. Thanks Holler - hope you enjoy it!

    Thanks Sarah!

    Thanks Kalyn, that's very kind of you.

    Thanks Bian!

    Cheers Thaistory!

    Thankyou and Welcome Maree - always happy to see another melbournite online!

    Thanks Julie - aren't they the best prunes ever, I can see why they are so prized. Hopefully we'll get to see them more often.

    Thanks Patricia!

    Thanks Helen!

    ReplyDelete
  11. This looks so delicious, makes me wish I wasn't on a diet! What a great use of plums!

    ReplyDelete
  12. Thanks Deborah - maybe it can be a treat after the diet?

    ReplyDelete
  13. My plum trees have all just finished blossoming - another, oh, 4 months or so and I can make this lovely tart...with French plums! I hope they and it is as pretty as yours!

    ReplyDelete
  14. I'm sure they will be fantastic Katie!

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...