Kirsch Plum Tart With Custard Filling

NOTE: If you have time, chill the pastry shell for 10 -15 minutes before filling

Preheat the oven to 400 degrees F. Mix the prepared plums with the Kirsch or plum brandy and set aside for about 1/2 hour.

Roll out the pastry thinly and use to line a 9 inch pie pan. Prick the base of the pastry shell all over and line with foil. Add a layer of baking beans and bake for 15 minutes until slightly dry and set. Remove the foil and the baking beans.

Brush the base of the pastry with a thin layer of jam, then bake for 5 minutes more. Remove the pastry shell from the oven and transfer to a wire rack. Reduce the oven temperature to 350 degrees F.

To make the custard filling, beat the eggs and sugar until well combined, then beat in the cream, lemon rind, vanilla extract and any juice from the plums. Arrange the plums cut side down, in the pastry shell and pour over the custard mixture. Bake for about 30-35 minutes until a knife inserted in the center comes out clean. Serve the tart warm or at room temperature.