Before and after glazing
No road to wonderfulness is easy however, and this recipe does take a bit of time. That said, it is more than well worth the wait (and the weight, he chuckles). You wont be disappointed.
500g of sweet pastry
800g of plums halved and stones removed
A little icing sugar
2 tablespoons of apricot jam
1 tablespoon of brandy
Creme patisserie (see below)
Crème patissiere
2 egg yolks
60g caster sugar
40g of Corn flour
350ml of milk
1 vanilla pod split and scraped
Method
Blind bake the pastry case, and dry out (you can cheat and buy one, i wont tell)
Cream together the egg yolks and sugar then work in the corn flour
Bring milk and vanilla pod to the boil then allow to cool slightly
Pour the milk onto the eggs and whisk (using a bain marie)
Rinse out the pan return the custard to the heat and cook out gently stir all the time do not over cook and scramble, do not allow the mix to stick and burn
Spread crème patissiere onto the flan case
Roast the plum halves cup side upper most, sprinkle with icing sugar cook for 20 minutes
Arrange the plums on the tart
Heat up the apricot jam and brandy and glaze the plums
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