Damson and soured cream tart recipe
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.
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Cooking tools:
- Food processor
- Mixing bowl
- Plastic wrap
- Rolling pin
- Loose-bottomed flan tin
- Oven
- Parchment paper
- Baking beans
- Aluminum foil
- Cooling rack
- Chef's knife
- Cutting board
- Whisk
- Measuring cup
- Measuring spoon
- Kitchen scale
- Pastry brush
- Pie weights
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
- 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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