The best delicious Plum Tart With Creme Fraiche And Port Wine Glaze recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Plum Tart With Creme Fraiche And Port Wine Glaze recipe today!
Hello my friends, this Plum Tart With Creme Fraiche And Port Wine Glaze recipe will not disappoint, I promise! Made with simple ingredients, our Plum Tart With Creme Fraiche And Port Wine Glaze is amazingly delicious, and addictive, everyone will be asking for more Plum Tart With Creme Fraiche And Port Wine Glaze.
What Makes This Plum Tart With Creme Fraiche And Port Wine Glaze Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Plum Tart With Creme Fraiche And Port Wine Glaze.
Ready to make this Plum Tart With Creme Fraiche And Port Wine Glaze Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
10 Inch sweet pastry shell; up
-to 11
550 g Plums; washed and cut into
; four
2 tb Caster sugar
125 ml Port wine
1 Vanilla pod cut down the
-centre
CREME PAT
1/2 pt Cream
1 oz Flour
2 oz Sugar
2 Egg yolks
2 Leaf gelatine; soaked
Remove the stones from the plums and cut into four. Bake the sweet pastry
case blind and cool.
Make the creme pat by mixing egg and sugar in a bowl over hot water. Add a
tablespoon of cream and gradually add the flour. Add more cream and put in
a clean pan and re-warm. Place a good layer of creme pat on the base of the
pastry case and smooth level with a palette knife or plastic scraper.
Arrange the plums on the pastry and bake in the oven for 30-40 minutes.
Simmer the sugar in the port wine and add the vanilla pod, reduce the
liquid slightly. Add the leaf gelatine and cool slightly. Remove the tart
and cool, pour over the port glaze and leave in the fridge to set. Slice
and serve with creme fraiche.
Yields
1 servings
Leave a Reply