As promised, here is the recipe for my Cherry Flan Tart( or is it Cherries Flan tart?), featured in one of my previous post a couple of days ago in “The Cherry Picker”.We are right on cherry season, so many memories, especially in my Grandparents’ house, climbing the tree by the terrace and gorging ourselves with this wonderful summer treat! Before you ever start to do this dish, make sure you taste the cherries first. If they lack zing or a bit of body, you can soak them in some Kirsch or even lime juice for a couple of hours. It will give your tart an extra dimension when it comes to the final taste. Just dry them well before putting them in the cast, that’s all. But hey… First things first, the secret to a great tart, is a great homemade shortcrust pastry. And this is how I do mine…
September, especially this September 2014, has been great for Damson plums… Well for foraging fruits and berries in general. I like the wildlife to enjoy them too, so I just got enough to make a flan tart with them, quite easy, super tasty.
- 12 to 15 Damson plums cut in halves
- 300g of good short crust pastry (or your own, 250g Flour, 125g butter, 1 egg, a bit of cold water…)
- 15cl of milk
- 15cl of double cream
- 1 vanilla pod
- 3 eggs
- 50g of sugar
If you make your own, mix the flour and cold butter in a food processor, with the egg and a bit of cold water, work it a bit until homogenised but not too long whatever you do… Cool for a bit. Take a tart dish, rub some butter inside and on the edges, do the same with a dusting of flour. Roll and lay the pastry and lay it inside the dish. Cool in the fridge. Remove the stone from the plums by cutting them in halves. In a bowl, whisk the eggs and sugar together. Add the milk and cream. Cut the vanilla pod lengthways and remove the seeds. In the mix they go, whisk a little more.
Pre-heat the oven and place a sheet of grease proof paper inside the tart, with some ceramic baking beans on top. Blind bake for 5 minutes. Remove the beans and paper, place the halved plums around the dish, pour the mix over and bake for 20-25 minutes… Brush the tart with plum jam, crust and flan by simply heating the jam up with a bit of water… Et Voilá.