Damson and soured cream tart recipe | delicious. magazine
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.
Ingredients
- 170ml soured cream
- 80ml double cream
- 1 large free-range egg, beaten
- 8 tbsp caster sugar
- 2 tbsp plain flour
- 1 tbsp ground almonds
- 500g ripe but firm damsons (see tip)
- Icing sugar for dusting
- For the pastry case
- 175g plain flour, plus extra to dust
- Pinch salt
- 50g icing sugar
- Finely grated zest 1 small orange
- 100g chilled lightly salted butter, cut into small pieces
- 1 large free-range egg yolk
- 1½ tbsp ice-cold water
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