CHERRY PLUM TART
This is a lovely easy tart for a dinner party which is much better made in advance earlier in the day!
For the pastry 250g plain flour ½ teaspoon salt 125g unsalted butter 2 tablespoon icing sugar 2 medium egg yolks 2 tablespoons iced water 23-25 cm tart tin
For the filling 500g cherry plums 100g caster sugar 75ml water 360ml double cream 75ml milk 1 tablespoon honey 6 egg yolks
1 To make the pastry sift the flour, salt and icing sugar together into a bowl and rub in the chilled cubed butter until it resembles fine breadcrumbs.
Mix the egg yolks with 2 tablespoons iced water. Add to the flour and mix together lightly with a knife. If the pastry seems a little too dry add additional water slowly.
2 Turn the pastry onto a lightly floured surface and bring together gently to form a ball. Knead slightly until smooth taking care not to overwork. Cover in cling film and chill for at least 30 mins.
3 Roll out the pastry thin enough to fit your tin and line. Press the pastry into the edges of the tin using a small ball of pastry and remove excess by running the rolling pin over the top of the tin. Cover with cling film and place in the fridge for 15 minutes to set the pastry.
4 Prick the base with a fork and line with greaseproof paper and baking beans. Place the tin on a baking tray and bake in a preheated oven at 180°C for 12
minutes. Remove the baking beans and greaseproof paper and bake for a further 7 minutes. Brush the bottom of the case with a beaten egg to seal any holes and leave to cool.
5 To make the filling gently heat the cherry plums with the sugar and water in a heavy pan until the fruit is soft. Mash with a potato masher and strain through a large holed sieve. You want to remove as much of the
skin and stones as possible but pass through the flesh.
6 Gently warm the cream, honey and milk in a pan. Remove from the heat and whisk in the egg yolks. Add in the cherry liquid and fruit pulp. Pour into the case and cook in a preheated oven at 180°C for 30 minutes until the filling is set and the top is slightly golden.
7 Leave to cool and serve with cream. F
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