Greengage Tart

 

Serves 4 

Preparation: 20 mins

Cooking Time; 45 mins

 

 

This is a great recipe which I saved from the early 1970's Sunday Express, the columnist, Linda Lee Potter, who used to feature some inspiring recipes when interviewing cooks.   

 

We now have both a greengage and yellow gage tree, which are my most favourite type of plum and this is a super tart for this fruit. 

 

 

Ingredients:

 

• Pate brisée pastry

• Apricot jam

• 500g / 1 lb greengages

 

For the Filling

 

• 100g / 3½ oz icing sugar

• 2 eggs

• 225 ml / 9 fl oz milk

• 1 tablespoon flour

• 1 tablespoon ground almonds

• Grand Marnier

 

 

 

 

Method

 

1.  Preheat the oven to 180c..
 

2.  Line flan case with pastry, prick with fork, spread a little jam and then lay out greengages, halves and stoned. Bake for 15 – 20 mins.
 

3.  Slake flour with a little milk, whisk in eggs.,
 

4.  Heat remaining milk with sugar and vanilla, then pour onto egg mixture stirring constantly.
 

5.  Return mixture to stove, stirring to thicken, remove to cool and you can add a little Grand Marnier. 
 

6.  Pour mixture over greengages and sprinkle with ground almonds and bake for further 30 mins. Cool a little before serving