Lovin us some greengage and vanilla tart right now. Seasonal loveliness.
Saw this, made this. And as the rich egg custard liquid oozed around the closely nestled greengages in their pastry case, I realised I was basically making quiche. A sweet quiche sure, but quiche nonetheless. Now there’s nothing wrong with this, until you factor in my rocky quiche making history that is.
Thankfully that’s all behind me now – look what I gone made! Point is, this is a dessert with high impact to effort ratio.
1hr 30mins | serves 8 | fair to middling effort wise
375g pack dessert pastry
450g greengages, halved and stoned
3 tbsp FT golden caster sugar
2 free range eggs – mixed size if you can get
150ml single cream
1 vanilla pod
icing sugar to dust
Get the oven up to 180°C and grease a flan dish or what ever they’re called, a loose bottomed one if you have such a thing. Roll out the pastry and line the dish, sides and all, with the pastry. Trim round the outside edge to remove the excess pastry.
Line this with greaseproof paper and filling with baking beans. Blind bake for 15mins, remove the beans and paper and bake for another 5mins.
Once that’s in the oven put the greengages in a baking tray, sprinkle with 1 tbsp of the sugar and roast until just softened. then cool a while. Reduce the oven to 160°C.
Arrange the greengages in the pastry case, cut side up. Lightly whisk the eggs, then whisk in the vanilla goo, then the sugar and cream and pour this over and around the fruit.
Bake for 30mins until the custard has set. Cool the tart in the dish for 10mins before moving to a plate. Dust with icing sugar when your ready to serve.
Recipe by Mary Cadogan in BBC Good Food, September 2008.