Plum Custard Tart

Plum Custard Tart

  • Servings: 8
  • Rating:


1 recipe tart crust, chilled
~ 1 1/2 lb Italian Prune Plums (the exact amount will vary, depending on their size and shape)
3 Tbsp flour
1/2 cup sugar
1 cup half and half
3 eggs
1/2 tsp vanilla


Preheat your oven to 375 degrees, placing a rack in the upper third.

Remove the pastry crust from the refrigerator, and allow to soften at room temperature for 5-10 minutes. Roll it out into a round, and press it into a tart pan. Trim off the edges, prick with a fork a few times, and place back in the refrigerator to chill for 10 minutes.

Cut the plums in half lengthwise, and remove the stones . Whisk together the flour and sugar in a medium bowl, and then add a bit of half and half, whisking until it's a well-combined sludge. Add the remaining half and half, eggs, and vanilla, whisking until just combined.

Remove your chilled tart crust from the refrigerator. Place the plums in the crust, cut side down, in a single layer. They'll shrink a bit when baking, so pack them in snugly. Give the custard another whisk to re-mix, and pour gently over your plums. They may float a bit. Place in the oven.

Bake until the plums are soft, and the custard no longer jiggles in the center and is just beginning to brown, about 45 minutes to an hour. Remove from the oven and let cool before serving.