Plum Custard Tart Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item"><strong>For the pastry:</strong></li> <li class="ingredients-single-item">200g plain flour</li> <li class="ingredients-single-item">100g cold unsalted butter, cubed</li> <li class="ingredients-single-item">30g caster sugar</li> <li class="ingredients-single-item">1 large egg yolk</li> <li class="ingredients-single-item">2-3 tbsp ice-cold water</li> <li class="ingredients-single-item">Pinch of salt</li> <li class="ingredients-single-item"><strong>For the custard:</strong></li> <li class="ingredients-single-item">500ml full-fat milk</li> <li class="ingredients-single-item">1 vanilla pod, split and seeds scraped (or 2 tsp vanilla extract)</li> <li class="ingredients-single-item">5 large egg yolks</li> <li class="ingredients-single-item">75g caster sugar</li> <li class="ingredients-single-item">25g cornflour</li> <li class="ingredients-single-item"><strong>For the topping:</strong></li> <li class="ingredients-single-item">8-10 ripe plums, halved and pitted</li> <li class="ingredients-single-item">2 tbsp apricot jam</li> <li class="ingredients-single-item">1 tbsp water</li> <li class="ingredients-single-item">Icing sugar for dusting (optional)</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">23cm loose-bottomed tart tin</li> <li class="equipment-single-item">Baking beans or uncooked rice for blind baking</li> <li class="equipment-single-item">Baking parchment</li> <li class="equipment-single-item">Fine mesh sieve</li> <li class="equipment-single-item">Pastry brush</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Start with the pastry. Place the flour and salt in a large bowl, then add the cold cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs. The cold butter creates pockets of steam during baking, resulting in a flaky texture, so work quickly to prevent the butter from warming too much. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Stir in the caster sugar, then add the egg yolk and 2 tablespoons of ice-cold water. Mix with a knife until the dough starts to come together, adding the extra tablespoon of water if needed. The dough should hold together when pressed but shouldn't feel sticky. Form into a disc, wrap in cling film, and refrigerate for at least 30 minutes to relax the gluten and firm up the butter. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> While the pastry chills, prepare the custard. Pour the milk into a medium saucepan, add the split vanilla pod and seeds, then gently heat until just below simmering point. Remove from heat and leave to infuse for 10 minutes, allowing the vanilla to release its aromatic compounds into the milk. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> In a heatproof bowl, whisk together the egg yolks, sugar, and cornflour until pale and thick. The cornflour acts as a stabilizer, ensuring your custard sets perfectly without curdling. Remove the vanilla pod from the warm milk, then gradually pour the milk over the egg mixture while whisking constantly to prevent the eggs from scrambling. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Return the mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon. This may take 5-7 minutes - patience is key here! When you run your finger through the custard on the back of the spoon, it should leave a clean line that doesn't immediately fill in. Pass through a fine sieve into a clean bowl, cover the surface directly with cling film to prevent a skin forming, and allow to cool completely. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Preheat your oven to 190°C (170°C fan). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness, making it large enough to line your tart tin with a little overhang. The pastry should be thin but not so thin that it tears easily. Carefully drape the pastry over your rolling pin to transfer it to the tin. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Press the pastry gently into the corners of the tin without stretching it, as this can cause shrinkage during baking. Trim the excess pastry, leaving a small overhang to allow for shrinkage. Prick the base all over with a fork to prevent air bubbles, then line with baking parchment and fill with baking beans or rice. This blind baking technique ensures a crisp base that won't become soggy when filled with custard. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Blind bake for 15 minutes, then carefully remove the beans and parchment. Return to the oven for another 5-7 minutes until the pastry is golden and crisp. The base should look dry and feel firm to the touch. Trim any remaining overhanging pastry for a neat edge, then set aside to cool slightly. Reduce oven temperature to 170°C (150°C fan). </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Pour the cooled custard into the pastry case, smoothing the surface with a spatula. Arrange the halved plums decoratively on top, cut side up, gently pressing them slightly into the custard. The plums will release their juices during baking, creating lovely pockets of tangy flavor that balance the creamy custard. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Bake for 25-30 minutes until the custard is set but still has a slight wobble in the center - it will continue to firm up as it cools. The custard should reach an internal temperature of about 75°C if you're using a food thermometer. The plums should be soft and their juices starting to caramelize slightly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> While the tart is cooling, prepare the glaze. Heat the apricot jam with the tablespoon of water in a small saucepan until melted and smooth. Pass through a sieve if necessary to remove any fruit lumps. While the tart is still warm, brush this glaze over the plums to create a beautiful sheen and to protect the fruit from drying out. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Allow the tart to cool completely before removing from the tin. The cooling process is crucial for the custard to set properly, so resist the temptation to cut into it while warm! Just before serving, dust lightly with icing sugar if desired. This tart is best enjoyed on the day it's made but will keep in the refrigerator for up to 2 days. Bring to room temperature before serving to allow the flavors to fully develop. </li> </ol>