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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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An other way to use up the many plums I had this year. A very tasty dessert. Ingredients:
200 g (8 oz) rich shortcrust pastry |
1 egg |
250 ml (9 fl oz) milk |
2 tablespoons kirsch |
1 1/2 lb (700 g) plums |
1/2 cup (100 g) 4 oz sugar |
1/2 cup (50 g) 2 oz flour, sifted |
3 tbsp (40 g) butter |
Directions:
1. Roll out the pastry and line a flan tin.
2. Wash the plums, cut them in half and take out the stones.
3. Arrange them in the bottom of the tart, flat sides down. Sprinkle with 2 tablespoons of sugar.
4. Mix the egg and the rest of the sugar, add the flour, then the milk slightly warmed with the butter melted in it.
5. Add the kirsch. Mix well and pour the custard over the fruit.
6. Cook at 220°C, 425°F, Gas mark 7 for 45-50 minutes. Serve cold.
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