The rain is here but there are still plums in the markets and this tart is a perfect way to say goodbye to summer and hello to the fall. The custard cooks into the tart and gives it a certain, shall we say, gooey-ness. This is based on a recipe from an old Martha Stewart book. My favourite thing about the original recipe was the almond flavour imparted by the almond extract. My version increases the amount of almond extract and doesn't use any vanilla extract. I use prune plums because I like the way the little sliced pieces look when I arrange them on the top of the tart, but but larger ones will do.
Custard & Crumble Plum Tart
Crust & Crumble Base
218 g sugar
1/4 tsp salt
114 g (4 oz) cold butter, cut into cubes
Mix and rub together the above ingredients until you have a coarse meal. Divide the mixture in half (about 257 grams each half) and set aside. To the remaining half add the following:
3/4 tsp cinnamon
1/4 tsp baking powder
Press the wet mixture into a 9 inch tart pan. Bake in 320 oven for 10 minutes, then remove from oven and let cool.
While the tart is baking, prepare the custard as follows:
Filling & Custard
1 1/2 lbs plums, sliced in half or in quarters
125 ml whipping cream
56 g sugar
2 tsp almond extract
Additional sugar for sprinkling.
Arrange the plums in a pattern of your choosing on the surface of the cooled tart crust.
Combine the egg, cream, sugar and almond extract in a bowl and beat slightly with a fork or whisk. Pour over the plums. Sprinkle the crumb topping you set aside earlier over the plums. Sprinkle approximately 2 tsp sugar over that. Bake in a 350 F oven for 30 minutes. Then turn on the broiler and watching carefully, brown the top .
(Use your judgement - I sometimes feel like the remaining topping is more than enough so I often freeze any remaining crumb topping. It's great to have on hand for those times when you need an instant dessert - Just sprinkle over some fruit and your are done!)