8 Plums; pitted and quartered
1 Pie shell;9″ baked
1 c Whipping Cream
2 Eggs
1 Egg yolk
1 Lemon, juice of
1/2 c Sugar, granulated
TOPPING
3 tb Brown sugar
1 ts Cinnamon
“This is a famous Scottish tart…If you use the small purple plums,
increase the number to 12.” Preheat the oven to 350F. Arrange the
plums in the pie shell, skin side up. In a bowl, beat together,
cream, eggs and egg yolk, lemon juice, granulated sugar and 1 tsp
cinnamon. Pour over the plums. Bake for 25 minutes or until the plums
are softened. Mix together the brown sugar and the remaining 1 tsp
cinnamon. Sprinkle over the tart. Return to the oven and bake for a
further 10 minutes or until crusty. Serve warm. SERVES:6
Yields
6 Servings