Damson custard tartlets
- August 2014
- Makes 6 tarts
- Hands-on time 1 hour, oven time 12-15 min, plus 15 min chilling
A sweet pastry holds a gorgeous custard and damson purée; a wonderful autumnal dessert recipe that you can make ahead so it’s great for a dinner party.
Looking for more ways to use the seasonal fruit? Take a look at all of our damson recipes, here.
- 28.3g (16.3g saturated)
- 52.4g (38.4g sugars)
Per ½ tartlet
If your oven runs hot you may want to turn it down slightly. Custard can curdle in a too-hot oven and you’re aiming for a just-set custard with a wobble.
Make sure there are no cracks in the pastry cases before you pour in the custard. If there are, brush with a little raw egg white and pop back in the oven for a minute or so.
Bag, label and freeze the unused egg whites for up to 3 months. Defrost fully before use.
Freeze the sauce and the pastry separately for up to 3 months.
Damsons are small, purple stone fruits that grow on trees and are in season from August to October. Buy them in farm shops and greengrocers, or use Victoria plums if you can’t find any.
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