Dwigans fwds07a
1 1/2 c Flour
1/2 ts Salt
Rind of 1 lemon — grated
1 tb Sugar
9 tb Margarine
1 1/2 tb Cold water
2 lb Fresh purple plums
1 tb Lemon juice or
1 tb Sugar*
Custard topping
1 c Light cream
2 lg Eggs plus
1 lg Egg yolk — slightly beaten
2 tb Sugar
4 ts Rum
Nutmeg and sugar for
Garnish
procedure: Mix the flour, salt, lemon rind and sugar. Cut in the
margarine with 2 knives or a pastry blender until the mixture is
crumbly. Work in the water with your hands until the dough is well
blended. Chill it for 1/2 hour.
Preheat oven to 400.
Press the dough into a 9 inch layer cake pan or a flan pan, pan with a
removable bottom, brining the dough up the sides almost to the top of
the pan, keeping the thickness even all around.
Cut the plums in half and remove the pits. Place the plum halves,
skin side down, so that the juice doesn’t run out, and slighly
overlapping each other, in a circle until the dough is covered or all
the plums are used. If the plums are very sweet, sprinkl
Custard topping: IN a medium size saucepan, heat the cream just until
bubbles form around the edge. Beat together the eggs and egg yolk
with the sugar. Add them to the craem and cook over medium heat,
stirring constantly, until the mixture thickens. Stir
Remove the tart from the oven and carefully pour the topping over the
surface. Sprinkle it with nutmeg and a little sugar. Place the tart
back in the oven for 15-20 minutes untilthe topping is lightly
browned and a knife inserted in the deepest part of th
Yields
8 servings