Greengages have the perfect combination of sweetness and acidity that you need for a fruit tart, plus a great dramatic colour
- 375 g pack dessert pastry
- 142.0ml pot single cream
- 3.0 tbsp caster sugar
- 450.0g greengage , halved and stoned
- 2 medium eggs
- 1.0 tsp vanilla extract
- icing sugar , for dusting
- Heat oven to 200C/fan 180C/gas 6. Roll out the pastry and use to line a shallow, loose-bottomed flan tin, about 24cm across. Trim the edges of the pastry and line with baking paper and baking beans. Sit it on a baking sheet, bake for 15 mins, remove the paper and beans, then cook for 5 mins more until pale golden and biscuity. While the pastry cooks, put the greengages into a roasting tin, sprinkle with 1 tbsp sugar, then roast until just softened. Drain off any juices, then cool.
- Arrange the greengages in the pastry case, cut-sides up. Now reduce the oven to 160C/ fan 140C/gas 3. Lightly whisk the eggs, then whisk in the vanilla, remaining sugar and cream. Carefully pour the egg mix around the greengages, then bake for 30 mins until the custard is set.
- Cool the tart in the tin for 10 mins, then remove onto a plate and dust with icing sugar.