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Plum Tart with Citrus Custard

Plum Tart with Citrus Custard

By not-recognizedPublished on 03 May 2022This recipe for plum tart with citrus custard is not only delicious and simple to make, it’s also really adaptable. It can be tweaked to make four individual tarts, or one large one and works with other stone fruits too, for when plums aren’t in season. Looking for more baking recipes? Look no further.
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Time and servings

1 hr 45 minsTotal time
4Servings
35 minsPrep time
1 hr 10 minsCooking time

Ingredients

  • 150 g of unsalted butter, chilled and diced or frozen and grated
  • 6 eggs
  • 200 g of plain flour, plus extra for dusting
  • 150 g of caster sugar, plus 1 tbsp for the pastry
  • 150 ml of double cream
  • 1 lemon, juiced
  • 200 g of firm plums, stoned and sliced
  • 150 ml of milk
  • 1 orange, juiced

Method

  • Step 1

    Chill or freeze the butter, chop into small pieces or grate with a cheese grater.

  • Step 2

    Mix the butter, 1 whole egg, the flour and sugar in a bowl using a fork until it's the consistency of fine crumbs. Chill in the fridge for 30 mins.

  • Step 3

    Preheat the oven to 180°C/170°C fan/gas mark 4. Squeeze the mixture together to form a ball of dough, roll out on a cool, flat, floured surface, then place in a 20cm x 3.5cm tart tin.

  • Step 4

    To blind bake, prick the pastry with a fork, line with parchment paper, fill with baking beans or uncooked rice and place in an oven and cook for 10 mins.

  • Step 5

    Remove from the oven, leave to cool, then remove beans and parchment paper. Glaze with 1 beaten egg and place back into the oven for 2 mins. Remove and put to one side. Turn the oven temperature down to 140°C/120°C/gas mark 1.

  • Step 6

    For the citrus filling, whisk the cream, milk, 2 whole eggs, 2 egg yolks (freeze the whites for future meringues), sugar, lemon and orange juice together and pour into the tart base. Drop the slices of plum over the surface. Cook for 60 mins until it has a firm wobble. Leave to cool before serving.