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Party plum tart
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A tart like this is lovely for summer. An early plum variety such as opal works well; it has lovely yellow flesh, which parts easily from the stone. The acidic czar and juicy avalon are also great – as is the good old victoria later in the month. This dish is best served warm with vanilla ice cream, but is great cold, too.
This needs a pudding wine that is honeyed, but has refreshing acidity. Waitrose Sauternes Château Suduiraut 2005 Bordeaux, France. Bin 642288; £9.99/37.5cl.
Typical values per serving:
This recipe was first published in August 2009.