This rustic plum tart combines a buttery crust with a creamy vanilla custard, making it a delightful dessert for any occasion.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated before baking for even cooking.
In a mixing bowl, combine the flour, sugar, and baking powder.
Sift the dry ingredients together to avoid lumps.
Cut in the cold butter until the mixture resembles coarse crumbs.
Use a pastry cutter or your fingers to incorporate the butter quickly to keep it cold.
Add the heavy cream and egg to the mixture and stir until just combined.
Do not overmix to maintain a tender crust.
Press the dough into the bottom and up the sides of a 9-inch tart pan.
Use your fingers to evenly distribute the dough.
Arrange the sliced plums over the crust in a circular pattern.
Overlap the slices slightly for a decorative look.
Bake the tart for 25 minutes.
Check the crust for a light golden color as an indicator.
While the tart is baking, whisk together the heavy cream, sugar, egg, and vanilla extract in a bowl.
Ensure the mixture is smooth and well combined.
Pour the custard mixture over the partially baked tart and return it to the oven.
Pour slowly to avoid spilling over the edges.
Bake for an additional 20-30 minutes, or until the custard is set.
The custard should jiggle slightly in the center when done.
Allow the tart to cool before serving.
Cooling helps the custard set completely.
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