Cinnamon Plum Tart
A famous Scottish style pie or tart. Plums baked in a rich and creamy custard.
Yield
6 servingsPrep
15 minCook
35 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
plums
and quartered |
|
| 1 | each |
pie shell (9 inch)
9 inches baked |
|
| 1 | cup |
heavy whipping cream
|
|
| 2 | large |
eggs
|
|
| 1 | each |
egg yolks
|
*
|
| 1 | each |
lemon
juice of |
|
| ½ | cup |
sugar
granulated |
|
| Topping | |||
| 3 | tablespoons |
brown sugar
|
|
| 1 | teaspoon |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
plums
and quartered |
|
| 1 | each |
pie shell (9 inch)
9 inches baked |
|
| 237 | ml |
heavy whipping cream
|
|
| 2 | large |
eggs
|
|
| 1 | each |
egg yolks
|
*
|
| 1 | each |
lemon
juice of |
|
| 118 | ml |
sugar
granulated |
|
| Topping | |||
| 45 | ml |
brown sugar
|
|
| 5 | ml |
cinnamon
|
|
Directions
This is a famous Scottish tart.
If you use the small purple plums, increase the number to 12.
Preheat the oven to 350℉ (180℃).
Arrange the plums in the pie shell, skin side up.
In a bowl, beat together, cream, eggs and egg yolk, lemon juice, granulated sugar and 1 teaspoon cinnamon.
Pour over the plums.
Bake for 25 minutes or until the plums are softened.
Mix together the brown sugar and the remaining 1 teaspoon cinnamon.
Sprinkle over the tart.
Return to the oven and bake for a further 10 minutes or until crusty.
Serve warm.
