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Plum Custard Tart

September 1997

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Roasted plums and creamy custard fill this rich walnut crust with summer goodness.


Plum Custard Tart Recipe

Makes: 12 servings

Active Time:

Total Time:

Ingredients

  • 1 3/4 pounds red or purple plums, pitted and quartered lengthwise (about 10 plums)
  • 1 recipe large single-crust Walnut Pastry Dough, (recipe follows)
  • 2 tablespoons semolina, or cornmeal
  • 1 large egg
  • 1/2 cup sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 cup low-fat milk
  • Confectioners' sugar, for dusting

This recipe calls for:

Preparation

  1. Position oven racks in center and lower third of oven; preheat to 425°F. Coat an 11-inch tart pan with a removable bottom with cooking 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. Set aside to cool. Reduce oven temperature to 375°.
  3. 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. Remove top sheets of plastic and invert dough into prepared pan, letting excess dough hang over the edges. 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. Place pan on a baking sheet with sides.
  4. Sprinkle semolina (or cornmeal) over crust. Arrange roasted plums, skin-side down, in a single layer inside tart shell.
  5. Whisk egg, sugar, flour and vanilla in a mixing bowl until smooth. Gradually whisk in milk. Slowly pour custard over plums.
  6. Bake on the center rack until custard is set, 25 to 30 minutes. 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. Transfer tart to a large platter to cool. Just before serving, dust with confectioners’ sugar. Serve slightly warm or at room temperature.

Nutrition

Per serving: 234 calories; 9 g fat (2 g sat, 2 g mono); 23 mg cholesterol; 34 g carbohydrates; 4 g protein; 2 g fiber; 206 mg sodium; 139 mg potassium.

Carbohydrate Servings: 2

Exchanges: 1 fruit, 1 other carbohydrate, 2 fat


More From EatingWell

Recipe Categories

Ethnic/Regional
American
French
Servings
8 or more
Preparation/ Technique
Bake
Roast
Health & Diet Considerations
Low calorie
Low cholesterol
Low sodium
Healthy weight
Meal/Course
Brunch
Dessert
Season
Spring
Summer
Fall
Ease of Preparation
Moderate
Total Time
More than 1 hour
Publication
September 1997
20 minute dinner recipes
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