This recipe is for Liz, the receptionist at my opticians in London Road. She has just bought a flan dish and asked me how to use it. Victoria plums are in season now & this is a delicious way of using them. You will need a 20cm /8in flan dish or a tart tin.
- 110g (4oz) butter
- 175g (6oz) plain flour
- 1 tablespoon caster sugar
- or 300g (10oz) ready made shortcrust pastry
- 300ml (10 fl oz) plain yogurt
- 1 egg
- 2 egg yolks
- 1/2 teaspoon cinnamon
- 25g (1oz) caster sugar
- 450g (1 lb) plums - approx 6 (preferably Victoria)
- 12 blanched almonds - optional
- 40g (1 1/2 oz) demerara sugar
Pastry: Rub the butter into the flour until it resembles breadcrumbs, stir in the sugar and mix with only enough cold water to make a firm dough (approx 6 teaspoons). Wrap and leave to chill for 15 minutes.
Cut the plums in halves and remove the stones.
Heat the oven to Gas 5 /190C.
Roll out the pastry to a circle and line the dish, easing down the sides to avoid stretching. Trim the top edges.
Mix together the yogurt, whole egg and egg yolks with the sugar and cinnamon. Pour into the pastry case.
Arrange the halved plums, cut side up, on the mixture.
Bake for approximately 25 minutes or until set.
If using almonds, place one on each plum. Sprinkle the demerara sugar evenly over the top and put under a moderate grill until the sugar melts, Watch it carefully
Serve warm or cold.