This recipe is from a Woman's Weekly magazine; it's one of the hundreds of recipes I have to sort out in my cuttings folder!
I bought a punnet of plums from the supermarket which were marked as seconds, and they were really hard. Anyway I thought I'd use them in my new recipe, and they turned out soft and juicy.
170g chopped up butter
1 egg yolk
I used my processor to make the pastry, putting in the flour, butter and egg yolk and adding a tbspn of water and blitzing till the pastry started to come together. Roll out and line the flan tin and chill for 30 mins. it's a very short pastry and breaks easily, but is easily patched up.
1 tspn cinnamon
2 tbspns soft brown sugar
750g plums, stoned and quartered
1 egg + a yolk
125g creme fraiche
45g soft brown sugar
Preheat oven 200C/gas6
Grease a 28cm shallow flan tin
Remove flan tin from the fridge; mix the cinnamon and sugar together and sprinkle over the pastry base.
Arrange the plums, cut side up and pack them together. If there's any left over, put them skin side up on top in a pattern. I just about had enough fruit to fill the tin.
Mix the ingredients of the topping together and spoon over the plums.
Bake for 25-30 mins till lightly browned.
I really like the flavour of the tart; the cinnamon and sugar come through in the background and the texture of the creme fraiche topping is creamy and not too sweet [for my taste anyway]. I'll certainly make this again, and it would work with other fruit like apples, cherries etc.