Greengage and Vanilla Tart
This British tart showcases greengages, a fruit prized for its balance of sweetness and sharpness, which also provides a vibrant colour. The fruit is roasted with sugar before being arranged in a pre-baked pastry case. A simple vanilla custard, made with eggs, cream and sugar, is poured over and baked until set. The finished tart is dusted with icing sugar for a decorative finish. It serves eight people and takes about 75 minutes to prepare and bake.
Ingredients
- 375g pack dessert pastry
- 450g greengage halved and stoned
- 3 tbsp caster sugar
- 2 medium eggs
- 1 tsp vanilla extract
- 142ml pot single cream
- icing sugar for dusting
Method
- Set your oven to 200C/fan 180C/gas 6. Roll the dessert pastry out and line a shallow 24cm loose-bottomed flan tin with it. Trim the edges, then line with baking paper and baking beans. Place on a baking sheet and bake for 15 mins. Take out the paper and beans, then bake for a further 5 mins until pale golden and biscuity. Meanwhile, place the halved greengages in a roasting tin, scatter with 1 tbsp of the caster sugar and roast until just softened. Drain any liquid and allow to cool.
- Place the cooled greengages in the pastry case with their cut sides facing up. Lower the oven temperature to 160C/fan 140C/gas 3. Whisk the eggs lightly, then incorporate the vanilla extract, the rest of the sugar and the single cream. Gently pour this egg mixture around the arranged fruit. Bake for 30 mins until the custard filling is firmly set.
- Let the tart cool in its tin for 10 mins. Then, transfer it to a serving plate and finish with a dusting of icing sugar.
Nutrition (per serving)
Calories327 kcal
Fat20 g
Saturates8 g
Carbs35 g
Sugars18 g
Fibre2 g
Protein5 g
Sodium120 mg
Recipe details
Skill levelMore effort
CategoryDessert
Cuisinebritish
