Alsatian Plum Tart

Name: Alsatian Plum Tart
Ingredients: Halve and stone 400 g plums and fry them briefly in 30 g unsalted butter. Add 2 tbsp plum brandy or liqueur and ignite the alcohol. Once the flame has died, arrange the plums and their juices in the pastry case.; Beat 2 eggs with 60 g sugar. Stir in 60 ml each of milk and single cream and pour this over the plums. Bake the flan for 10 minutes at 170°C, then sprinkle with 50 g slivered almonds and cook for a further 5 minutes.

Preparation info

Difficulty
Easy

Appears in

Le Cordon Bleu Dessert Techniques

By Le Cordon Bleu

Published 1999

About

Method

Combine custard with flambéed plums, pears, apples or berries in this open tart. Use Pâte Sucrée for the pastry, baked blind in a 23.5 cm flan tin at 170°C for 15 minutes.

Halve and stone 400 g plu