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The Baking Paper: Plum and Orange Custard Tart
WA News / Astrid Volzke The Baking Paper: Plum and Orange Custard Tart

Growing up, I was lucky to be blessed with a family who loved good food and fresh produce - from growing it in the back garden to bottling it and using it in our dinner.

Both sets of grandparents grew fruit and vegies that best suited the climate they lived in. For my Grandma and Grandad it was the "world's best" tomatoes in Geraldton and for my Nanna and Pop it was every kind of stone fruit you could dream of in Mt Barker.

This recipe brings back those memories of yummy fresh produce.

The sweet flesh and tart skin of the plums, combined with orange and custard - mmmm. Oh, and maybe a dollop of cream on top. Buon Appetito

PLUM AND ORANGE CUSTARD TART
Serves 10-12

Pastry:
360g plain flour
80g caster sugar
half tsp baking powder
zest of 1 orange, finely grated
170g unsalted butter, cold and diced into 1cm cubes
1 egg
1 egg yolk
60ml double cream

Plum and orange custard:
2kg plums, washed, seeds removed and cut into eighths
3 tbsp brown sugar
5 egg yolks
100g caster sugar
two and a half tsp cornflour
1 vanilla pod, seeds only
240g double cream
60ml orange juice
quarter cup almond meal

To make the pastry you will need a food processor. Place sifted flour, sugar, baking powder and orange zest in the bowl and pulse until ingredients are combined. Add cold cubed butter and pulse until combined. It should look a bit like fine breadcrumbs.

In a separate bowl mix together egg, egg yolk and cream, then pour on to flour/butter mixture in the processor and pulse again until the mix starts to form together.

Turn out on to a very lightly floured surface and form into a flat round disc, wrap in cling film and refrigerate for a minimum of 3 hours.

Preheat oven to 170C and prepare tart tin with a lining of baking paper on the base and grease or spray the sides. I use a large tart tin (minimum 30mm wide) with a removable base.

Once the pastry has rested and feels firmer it is ready to roll out. I roll pastry in between baking paper. Roll to a thickness of about 3-5mm. Turn into tin.

This is a soft pastry to work with, so when rolling it out you need to work quickly. Once you have pastry lining your tin, return it to the fridge to rest while you make the filling.

To make the filling, place plum segments and brown sugar in a bowl. Use your hands to mix together, coating plums with sugar, and set aside. In a separate bowl whisk together egg yolks, caster sugar, cornflour and vanilla. Once combined add the cream and orange juice.

Take pastry shell out of fridge, trim any excess pastry that may be sticking up over the rim of the tin.

Sprinkle the base with almond meal, then arrange the plums evenly on top. Finally pour the custard mix in, over and around the plums.

Carefully transfer to the oven and bake for 50 minutes to one hour, or until custard sets and pastry is golden on the edges.

Allow to cool before serving with thickened cream, mascarpone or homemade vanilla ice-cream.

Tip: I make the pastry in advance for this recipe. It can last up to three days in the refrigerator.

MORE RECIPES:
Recipe: Passionate Kisses
Recipe: Gateau

ASK ROCHELLE . . .
If you have a baking question or a recipe suggestion for Rochelle, email her at fresh@wanews.com.au or write to The Baking Paper, GPO Box N1025, Perth 6840.
You can also post your questions at the end of each of Rochelle's recipes.