Classic plum pie with custard
Ingredients
- Step 1 900g plum , stoned and thickly sliced
- Step 2 140g golden caster sugar , plus extra
- Step 3 tsp ground cloves
- Step 4 1 heaped tbsp cornflour
- Step 5 flour , for dusting
- Step 6 500g pack shortcrust pastry
- Step 7 1 egg , beaten, to glaze
- Step 8 4 egg yolks
- Step 9 85g caster sugar
- Step 10 250ml milk
- Step 11 250ml double cream
- Step 12 seeds scraped from 1 vanilla pod
Calories: 681
Carbohydrate: 75 g
Protein: 9 g
Fat: 41 g
Cook time: 65 minutes
Prep time: 20 minutes
Total time: 85 minutes
Servings: 8
TAGS
Dessert
British
British pudding
Comfort
Custard
Fruit pie
Indulgent
James Martin
plum
plum
Seasonal
Shortcrust pastry
Tart
Tart
Directions
- Step 1 Heat oven to 200C/fan 180C/gas 6 and put a large baking sheet in to heat up. Put the plums, sugar and cloves in a pan. Simmer until the sugar dissolves and the plums are juicy, 8-10 mins. Mix the cornflour with a little of the juice, then mix well into the fruit. Boil for a few mins, stirring, until thickened.
- Step 2 For the custard, blend the yolks and sugar. Heat the milk, cream and vanilla in a pan until almost boiling, then gently pour onto the egg mix, whisking constantly. Return to a clean pan and heat gently, stirring, until the mix thickens and coats the back of a spoon. Cool quickly, then chill. Custard can be made up to a day ahead and gently reheated.
- Step 3 Roll out two-thirds of the pastry on a floured surface. Use to line a pie dish, letting the pastry hang over the edges a little. Fill with the plums. Roll out remaining pastry, about 2.5cm bigger than the dish, then drape over the plums. Pinch edges together well, then make a small hole in the top. Brush with egg and sprinkle with sugar. Can be assembled up to 1 day ahead. Place on the hot baking sheet. Bake for 25-30 mins until golden brown, and serve hot with the custard.