HomeGrown Plums and Free Range Eggs

self sufficiency perksIt’s days like this that I remember why I decided not to move back to Dublin in 1999!
Living in the Countryside has it’s challenges ( social life, transport, jobs) but the positives are space, land, nature and the ability to become self sufficient!
Anyway, As many of you know I grow a variety of my own veg inc plums which I bought from Lidl about 5 years ago… This is only the second year that they have been so fruitful so I like to make the most of them when I can.
Thus this fabulous Plum and Custard Tart recipe which I would like to share with you now.

Plum and Custard Tart Recipe:

halving plumsIngredients:
450g plums
110g plain flour
55g butter
300 ml milk
2 eggs
55g caster sugar
few drops vanilla essence ( you can also use almond but be wary of too many drops as is very strong)
All inMethod:

  • Preheat oven to 180 degrees
  • Half the plums (cut round then twist apart) and de-stone them – set aside
  • Mix flour and butter in bowl to resemble breadcrumbs
  • Add enough water to make a soft dough
  • Butter a tart dish and roll pastry out to fit.
  • Place in tart dish
  • Bake blind in oven for ten minutes ( I cover with greaseproof paper thenĀ fill that with risotto rice as baking beans – this stops base fromĀ rising)
  • Meantime mix milk, sugar and eggs together with vanilla or almond essence
  • Take out of oven and place plums on bottom face down
  • Pour liquid over plums
  • Bake in oven for 45 mins