Plum custard cream tart

Plum custard cream tart
Serves 8
375g sheet ready-rolled puff pastry, thawed
1 egg yolk, beaten
6 ripe plums, stoned and sliced
30g light brown sugar
1 tsp cornflour
1 tsp vanilla extract
100ml vanilla custard
  1. Preheat the oven to 200 ̊C/180 ̊C fan/ gas mark 6.
  2. Unroll the puff pastry and use a sharp knife to score a 2cm border around the edges, taking care not to cut all the way through. Use a fork to prick all over inside the border. Lift the pastry and its paper underneath onto the lined tray.
  3. Brush the pastry edge with the beaten egg yolk. Bake for 20 minutes until golden and well risen. Allow to cool.
  4. Combine the plums, sugar, cornflour and vanilla in a saucepan over a medium- low heat. Cook for 5-7 minutes until the sauce is syrupy and the plums are soft. Allow to cool slightly.
  5. Spread the custard over the pastry base and top with the plums just before serving.

Per serving: 317kcals, 18.9g fat (4.9g saturated), 33.2g carbs (11.1g sugars), 4.7g protein, 1.4g fibre, 0.131g sodium