Plum tart
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Dwigans fwds07a | ||
| 1½ | cup | Flour |
| ½ | teaspoon | Salt |
| Rind of 1 lemon -- grated | ||
| 1 | tablespoon | Sugar |
| 9 | tablespoons | Margarine |
| 1½ | tablespoon | Cold water |
| 2 | pounds | Fresh purple plums |
| 1 | tablespoon | Lemon juice or |
| 1 | tablespoon | Sugar* |
| Custard topping | ||
| 1 | cup | Light cream |
| 2 | larges | Eggs plus |
| 1 | large | Egg yolk -- slightly beaten |
| 2 | tablespoons | Sugar |
| 4 | teaspoons | Rum |
| Nutmeg and sugar for | ||
| Garnish | ||
Directions
procedure: Mix the flour, salt, lemon rind and sugar. Cut in the margarine with 2 knives or a pastry blender until the mixture is crumbly. Work in the water with your hands until the dough is well blended. Chill it for ½ hour. Preheat oven to 400.
Press the dough into a 9 inch layer cake pan or a flan pan, pan with a removable bottom, brining the dough up the sides almost to the top of the pan, keeping the thickness even all around.
Cut the plums in half and remove the pits. Place the plum halves, skin side down, so that the juice doesn't run out, and slighly overlapping each other, in a circle until the dough is covered or all the plums are used. If the plums are very sweet, sprinkl Custard topping: IN a medium size saucepan, heat the cream just until bubbles form around the edge. Beat together the eggs and egg yolk with the sugar. Add them to the craem and cook over medium heat, stirring constantly, until the mixture thickens. Stir Remove the tart from the oven and carefully pour the topping over the surface. Sprinkle it with nutmeg and a little sugar. Place the tart back in the oven for 15-20 minutes untilthe topping is lightly browned and a knife inserted in the deepest part of th Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman