Sooooo yummy. I made it for a family dinner night and it was a HIT! making it again tonight so excited to eat it. :)
Perfect amount of sweet and tart, though my crust didn't fully cook.
This was delicious. We have to go gluten free for part of the household, so I made it with plums and a bean flour blend (not so much). I knew it had to be good, so I tried again with rhubarb and a rice flour blend and it was amazing.
This is quite good, although a little sweeter than I expected. Also, when I added the custard filling to the hot tart, a lot of it seeped into the crust making it very, very dense. I was looking forward to the first shortcake type of crust. Next time, for a less sweet version, I might try it without the custard and just top it with real whipped cream as I serve it.
I rarely give out 5 stars but this is Very good!!! We loved it just out of the oven, nice and warm! I made it with Pluots (plum/apricots) Was great during my father in-laws funeral! Very comforting dish! He would have loved it too!
This is good--just be sure to use COLD butter right out of the refrigerator for best results in the crust. I actually added a bit more flour (I used self-rising instead of all purpose plus baking powder).
This is definitely company worthy dessert. Looks so beautiful and tastes great. Simple to make helps a lot too... :) Thank you!
Yumm thanks for sharing it was WONDERFUL!!!!!!!! :0) Ri
This Recipe is BEAUTIFUL!!It has a lovely velvety custard, the plums make a lovely contrast being a bit tart. Next time I make it I might add a little cinnamon or lemon zest to give the crust a bit more flavour. Great recipe I highly recommend it:)