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plum custard tart

(1 rating)
Recipesnfoodcom avatar
Recipe by
Jane Kaylie
@Recipesnfoodcom
Los Angeles, CA

Plum Custard Tart

(1 rating)
yield 4 serving(s)
prep time 10 Min
cook time 30 Min
method Bake

Ingredients For plum custard tart

  • 1 3/4 lb
    red or purple plums pitted and quartered lengthwise about 10 plums
  • 1 recipe walnut pastry dough large single-crust
  • 2 Tbsp
    semolina or cornmeal
  • 1 large egg
  • 1/2 c
    granulated sugar
  • 1 Tbsp
    all-purpose flour
  • 1 Tbsp
    pure vanilla extract
  • 1/2 c
    1% milk confectioners' sugar for dustinga

How To Make plum custard tart

  • 1
    Position oven racks in center and lower third of oven; preheat to 425°F. Lightly oil an 11 inch tart pan with a removable bottom or coat it with nonstick spray.
  • 2
    Arrange plums, cut-side down, in a single layer on a baking sheet with sides. Roast on the lower rack for 10 to 12 minutes, or until tender and browned in spots, turning plums over halfway through cooking.
  • 3
    Set aside to cool. Reduce oven temperature to 375°. Place 2 overlapping sheets of plastic wrap on a work surface. Set dough in the center and cover with 2 more sheets of plastic wrap. Roll dough into a 13-inch circle.
  • 4
    Remove top sheets of plastic and invert dough into prepared pan, letting excess dough hang over the edges.
  • 5
    Gently press dough into bottom and sides of pan. Pull off plastic wrap. To trim excess dough, run a rolling pin over the top edge of the tart pan.
  • 6
    Place pan on a baking sheet with sides. Sprinkle semolina (or cornmeal) over crust. Arrange roasted plums, skin-side down, in a single layer inside tart shell.
  • 7
    In a mixing bowl, whisk egg, sugar, flour and vanilla until smooth. Gradually whisk in milk. Slowly pour custard over plums.
  • 8
    Bake on the center rack for 25 to 30 minutes, or until custard is set. To remove tart ring, place bottom of tart pan on the top of a large can and carefully press down on the edges until ring slides off.
  • 9
    Transfer tart to a large platter to cool. Just before serving, dust with confectioners' sugar. Serve slightly warm or at room temperature.
  • 10
    MAKES 12 SERVINGS.
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