Creme Fraiche and Plum Tart

From issue #6.
Creme Fraiche and Plum Tart

Serves: 8


170 grams plain flour
pinch of salt
6 tablespoons caster sugar
85 grams unsalted butter, diced and chilled
3 egg yolks
½ teaspoon vanilla extract

16 small dark plums, halved and pitted
3 medium eggs
200 grams crème fraîche
4 tablespoons sugar


Pastry: Place the flour, salt and sugar in the bowl of a food processor and pulse briefly. Add the butter and process until the mixture resembles breadcrumbs. Using the pulse button, add the egg yolks and vanilla and blend until just combined. Tip the mixture out onto the bench and bring together gently by hand. Form into
a flat disc, cover in plastic wrap and refrigerate until firm.

Preheat the oven to 190°C.

Roll out the pastry on a lightly floured surface and carefully line a 28cm loose based tart tin, patching any holes that form. Line the pastry with baking paper and baking beans and bake blind* for 20 minutes. Remove the beans and paper and place the tart back in the oven for another 5 -10 minutes until the pastry is cooked. Allow to cool a little.

Filling: Arrange the plums cut side down in the tart case. Put the eggs, crème fraîche and sugar in a bowl and whisk together. Spoon over the plums allowing some of the fruit to remain exposed. Bake for 25-30 minutes or until puffed and golden. Serve warm or at room temperature. Serves 8

Crème Fraîche: a cultured, thickened cream with a tangy, nutty flavour and a velvety texture. It can be added to hot sauces without the risk of curdling, or served alongside cakes and desserts. Widely available in supermarkets.
*Baking Blind: line a prepared pastry case with baking paper
and fill with pie weights or dried beans. The beans support
the pastry as it cooks. Bake in a preheated 190ºC oven for
20 minutes before removing the paper and weights. The
shell should now have taken form so reduce the temperature
to 175ºC and bake until completely cooked and golden