plum tart
rating:take a punnet of plums - 500g or so. Halve and stone, and poach in a wide shallow pan with a sprinkling of brown sugar and a splash of water. When they are soft, but not falling apart, transfer carefully to a dish to cool.
add some vanilla extract and a little more water to the pan juice, and cook it down a bit.
then whizz about 50g of ratafia bikkit into breadcrumbs.
put the ratafia crumbs in an 8"-ish pastry case (if you can make pastry,feel free to construct and blind bake such a thing. If you can't, buy one as I did. So shoot me).
put the plums on top, pour on the juice from the pan, bake at gas mark 6
for about 20 minutes. Pour on lashings of thick cream and consume.
