Plum Tart #2 recipe
information
If plums are not available use eating apples, peeled, cored and thickly sliced.
For the Pastry:
4 oz (125 g) wholemeal flour
4 oz (125 g) plain flour
4 oz (125 g) polyunsaturated margarine
4 oz (125 g) plain flour
4 oz (125 g) polyunsaturated margarine
Filling:
1 1/2 lb (700 g) plums, halved and stoned
2 oz (50 g) caster sugar
2 eggs, beaten
5 fl oz (150 ml) milk
4 oz (125 g) Wensleydale cheese, grated
freshly ground nutmeg
2 oz (50 g) caster sugar
2 eggs, beaten
5 fl oz (150 ml) milk
4 oz (125 g) Wensleydale cheese, grated
freshly ground nutmeg
method
1. Sift the flours into a bowl and fork in the margarine until the mixture resembles breadcrumbs. Bind with a little cold water.
2. Knead lightly and roll out on a floured surface until 1/4 inch (5 mm) thick. Use to line a 13 by 9 inch (32 by 22 cm) Swiss roll tin.
3. Arrange the plums skin side down on the pastry and sprinkle with half the sugar.
4. Bake at Mark 6 — 200°C 400°Ffor 15 minutes.
5. Beat the eggs, milk, cheese, remaining sugar and a pinch of nutmeg together and pour over the fruit.
6. Reduce the oven temperature to Mark 4 (180°C) 350°F and cook for a further 45 minutes.
7. Serve the tart warm or cold.
2. Knead lightly and roll out on a floured surface until 1/4 inch (5 mm) thick. Use to line a 13 by 9 inch (32 by 22 cm) Swiss roll tin.
3. Arrange the plums skin side down on the pastry and sprinkle with half the sugar.
4. Bake at Mark 6 — 200°C 400°Ffor 15 minutes.
5. Beat the eggs, milk, cheese, remaining sugar and a pinch of nutmeg together and pour over the fruit.
6. Reduce the oven temperature to Mark 4 (180°C) 350°F and cook for a further 45 minutes.
7. Serve the tart warm or cold.
serving amount
makes 14 slices
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
