Damson and soured cream tart
- September 2014
- Serves 8
- Hands-on time 25 min, oven time 50 min, plus chilling
This gorgeous autumn fruit tart recipe, from Debbie Major, uses ripe purple damsons but greengages also work well if you’d like to try something different.
Looking for more ways to use the seasonal fruit? Take a look at all of our damson recipes, here.
- 22.8g (13.1g saturated)
- 48.3g (29.6g sugars)
You can use the same weight of ripe victoria plums instead. Dust the plum halves with sugar, arrange in one layer, then pour in the soured cream filling.
The tart is best eaten warm, but you can serve it at room temperature if you want to make it beforehand. Or, blind bake the pastry case, then leave, covered, at room temperature overnight and continue the next day.
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