Creamy plum tart

Apricots can be used in place of plums. This dessert can be served hot or cold.

Ingredients

■ 1 sheet frozen sweet pastry, thawed

■ 250g sour cream

■ 3 egg yolks

■ 3 tbsp castor sugar

■ 1 tsp vanilla extract

■ 6-8 plums, halved (fresh or tinned)

■ Icing sugar for serving

Method

Preheat oven to 180C (350F) and grease the bottom of a 20cm (8 inch) round springform flan dish.

Line the dish with the pastry. Place the sour cream, egg yolks, castor sugar and vanilla in a bowl and mix to combine.

Pour into the dish.

Arrange the plums, cut side up, on top of the custard.

Bake for 40-50 minutes or until the pastry is golden brown and the custard has set.

Dust with icing sugar before serving. From The World’s Easiest Recipes, volume 2