Damson tart with plum zabaglione

Damson tart with plum zabaglione

By
From
Mark Hix On Baking
Serves
4
Photographer
Jason Lowe

When plums are in season this simple, no frills tart makes for an easy dessert. You could make it with a mixture of damsons, greengages or even normal-sized plums like Victoria. When making this I had a bottle of plum spirit – a sort of local grappa – knocking around in my cupboard from a trip to Transylvania, which I used to whip up a zabaglione in keeping with the plum theme.

Ingredients

Quantity Ingredient
200g ready-made all-butter puff pastry
plain flour, for dusting
300-400g plums, halved and stoned, such as damsons, greengages or victoria
2 good knobs butter, melted
2 tablespoons icing sugar

For the zabaglione

Quantity Ingredient
40ml plum spirit or eau-de-vie
2 egg yolks
1 tablespoon caster sugar

Method

  1. Preheat the oven to 220°C.
  2. Roll out the pastry on a floured table to about 3 mm thick. Cut the pastry into four rectangles about 6 x 12 cm and prick all over with a fork. Leave to rest in the fridge for 1 hour.
  3. Arrange the damsons on the pastry cut-side down, leaving a 5 mm margin around the edges. Brush them with the butter and sieve over half the sugar. Bake for 10 minutes, then sieve over the rest of the sugar and continue cooking for another 5–10 minutes, until the damsons are golden brown and caramelised.
  4. Meantime, make the zabaglione. Put the plum spirit, egg yolks and sugar in a mixing bowl over a pan of simmering water. Whisk continuously for a few minutes until the mixture is light, fluffy and doubled in volume.
  5. To serve, transfer the tarts to a warm plate and spoon over the zabaglione.
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