Damson tart with plum zabaglione

Preparation info
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Mark Hix on Baking

By Mark Hix

Published 2012

  • About

When plums are in season this simple, no frills tart makes for an easy dessert. You could make it with a mixture of damsons, greengages or even normal-sized plums like Victoria. When making this I had a bottle of plum spirit — a sort of local grappa — knocking around in my cupboard from a trip to Transylvania, which I used to whip up a zabaglione in keeping with the plum theme.