200 g (8 oz) rich shortcrust pastry
1 egg
250 ml (9 fl oz) milk
2 tablespoons kirsch
700 g (1 1/2 lb) plums
100 g (4 oz) sugar
50 g (2 oz) flour
40 g (1 1/2 oz) butter
1 egg
250 ml (9 fl oz) milk
2 tablespoons kirsch
700 g (1 1/2 lb) plums
100 g (4 oz) sugar
50 g (2 oz) flour
40 g (1 1/2 oz) butter
method
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, mark 7 for 45-50 minutes. Serve cold.
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, mark 7 for 45-50 minutes. Serve cold.
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