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1
Make the Pastry and Chill It
15 Mins + 20 Mins Chill
Cold butter, about 4°C (40°F)
Put the flour, 30 g of sugar and the salt in a large bowl and rub in the cold diced butter with your fingertips until the mix looks like fine breadcrumbs. Add the beaten egg and the cold water and bring it together into a smooth dough with as little handling as possible. Flatten into a disc, wrap in cling film and chill for 20 minutes.
Stop rubbing as soon as the crumbs form — overworked pastry turns tough, not crisp.
Done when: A smooth, firm disc of dough that holds together without cracking.
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2
Halve and Stone the Plums
10 Mins
No heat — room temperature, about 20°C (68°F)
Halve the plums along their seam, twist the halves apart and lift out the stones. Pat the halves dry with kitchen paper, then toss them gently in a bowl with the 40 g of sugar. If the plums are very juicy, leave them for 10 minutes and pour off any juice that runs out, so the base stays crisp.
Cut the plums in halves, not quarters — halves hold their shape and look beautiful in the finished tart.
Done when: Sugar-coated plum halves, dry on the outside, with no pooling juice.
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3
Line the Tin and Fill with Plums
10 Mins
No heat — room temperature, about 20°C (68°F)
Roll the chilled pastry out on a lightly floured surface into a round about 30 cm across and lift it into a 26 cm tart tin, pressing it gently into the corners. Trim the edge level with the rim and prick the base all over with a fork. Arrange the plum halves cut-side up in tight, overlapping circles over the base.
Leave the pastry slightly proud of the rim — it shrinks a little as it bakes, and a low edge leaks custard.
Done when: A neat pastry shell with plums packed in tight circles, cut-side up.
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4
Whisk the Custard and Pour
5 Mins
No heat — room temperature, about 20°C (68°F)
Whisk the cream, the second beaten egg, the 20 g of sugar and the vanilla extract in a jug until just combined — do not whip it, or the custard will be full of bubbles. Pour it slowly over the plums, letting it settle into the gaps, and stop when it reaches just below the top of the fruit.
Pour slowly from low down so the custard does not wash the plums out of place.
Done when: Custard settled between the plums, just below the top of the fruit.
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5
Bake Until Just Set
45 Mins Bake + 15 Mins Rest
180°C (350°F)
Bake in the middle of a preheated oven at 180°C (350°F) for 40–45 minutes, until the pastry is golden at the edges and the custard is just set — it should tremble slightly in the centre when you nudge the tin, and a knife slipped into the custard should come out almost clean. Rest the tart in the tin for 15 minutes before slicing, so the custard firms up.
A trembling centre is right — the custard finishes setting as it cools, and overbaking makes it rubbery.
Done when: Golden edges, plums glossy, custard just set with a slight tremble in the middle.
auto_awesome Finishing Touches & Plating
Serve the tart warm or at room temperature, cut into eight slices, with a spoonful of barely sweetened whipped cream or a scoop of vanilla ice cream. A dusting of icing sugar is optional — the plums are the decoration.
Switzerland
40m
