Kirsch Plum Tart With Custard Filling
CDKitchen https://www.cdkitchen.com
Serves/Makes: 6 | Ready In: 1-2 hrs
Ingredients:
1 pound ripe plums, halved and pitted
2 tablespoons kirsch or plum brandy
3/4 pound shortcrust or sweet shortcrust pastry
2 tablespoons seedless raspberry jam
***Custard Filling***
2 eggs
1/4 cup superfine sugar
1/4 cup heavy cream
1/2 lemon, grated rind of
1/4 teaspoon vanilla extract
Directions:
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.
Recipe Location: https://www.cdkitchen.com/recipes/recs/906/Alaskan-Plum-Tart75402.shtml
Recipe ID: 46186
Don't forget to stop back at CDKitchen and write a review or upload a picture of this recipe!
This recipe is from CDKitchen https://www.cdkitchen.com
© 1995-2026 CDKitchen, Inc.