Plum Tart with Cassis

RECIPE BELOW:

1 Batch of Pate Sucre (recipe on blog)

Let the pastry return to room temperature, then roll it as thin as a chopstick to cover a 25cm tin.  Make sure there are no holes!  Put in the freezer for 30mins.

For the Creme Patissiere

• 5 egg yolks
• 75g caster sugar
• 3 tablespoons plain flour, sifted
  
• 400ml milk
• 2 tbs cassis

Beat the butter with the egg yolks until thick.
Beat in the flour.
Bring the milk to a boil and then slowly add it to the bowl with the butter, eggs & flour, stirring all the time.
Once all mixed in and smooth, return it to the pan and bring to the boil. Stir constantly for 3mins.  It will go smooth and thick.  Pout into a bowl and cover immediately with cling film.  The steam from the hot custard will stop a film from forming on the top.  Let it cool.

For the topping

• 500-600g fresh plums
• 50g caster sugar
• 3 tbs jam
• A little cassis

Cut the  plums in half and remove the stones.  Place them cut side down on a baking sheet.  Sprinkle on the sugar and put in the oven at 230C for 5-10mins until slightly softened & the sugar has started to melt.  Remove from the oven and let them cool.

Once cooled, assemble the tart.

Put the custard into the now chilled pastry case and arrange the plums on top, cut side up.

Put in the oven at 200C for 35-40mins until the plums start to slightly brown and the pastry is golden.  Remove from the oven and allow to cool for 10mins.  Then put on a wire tray to cool completely.

For the final touch.  Warm a few tbs of jam in a pot. Thin with a little cassis and then strain.  Glaze the cake with this & eat.

I've made this several times now and it's always worked brilliantly.  It is based on a recipe from Maxine Clark, from the book "Tarts",  I love tarts, who doesn't? She made hers with apricots and used kirsch or brandy.  You could try any variation of fruit & booze.  Well, almost any.