Greengage Tart
By Olga Klesch
In the 18th century, Sir William Gage planted some French plum trees at Hengrave Hall, near Bury St. Edmunds, without knowing exactly what type of fruit to expect. The plums turned out to be green and became known as the green Gage's plum, which eventually became shortened to greengage. They are sweet, oval and yellowy-green with a good flavour and are in season late August and early September.
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Ingredients
- 175 Gram Plain flour (6 oz)
- 75 Gram Butter (3 oz)
- 25 Gram Toasted hazelnuts, very finely chopped (1 oz)
- 1 Tablespoon Soft light brown sugar
- 450 Gram Greengages or plums, halved and stoned (1 lb)
- 2 Eggs
- 300 ml Single cream ( 1/2 pint)
- Little Caster sugar (optional)
Details
Servings 6
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Pre-heat oven to 200 °C / 400 °F / Gas 6.
Step 2
Put the flour in a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the hazelnuts and sugar and enough water to bind the mixture together.
Step 3
Knead lightly on a floured surface then roll out and use to line a greased 20 cm (8 inch) fluted flan dish or tin. Bake blind for 10-15 minutes until set.
Step 4
Arrange the fruit, cut side down, in the pastry case. Beat the eggs with the cream and a little sugar, if liked, and pour over the fruit. Bake for 30-40 minutes until golden and risen. Serve warm.
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