This tart was inspired by Wendy in her Apple yeasted sugar tart recipe. She used whipping cream as tart filling. I like to give it a try. However I bake it with sweet short crust pastry instead of bread.
As you can see the whipping cream seems runny on the tart surface. Actually it turns into "jam" once set. The sweetness of the cream work well with the sourness of the plums.
Inspired by wendy, Apple Yeasted Sugar Tart
200g plain flour
2 tbsp light brown sugar
100g chilled butter, cubes
1 egg yolk
1-2 tbsp cold water
100ml whipping cream
30g icing sugar
2 half peaches (canned)
* Cut the fruits into wedges
1. Put flour, brown sugar in a bowl and mix well. Add in cubes cold butter.
2. With your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs.
3. Make a well in the center. Pour in the mixture of egg yolk and 1 tablespoon of cold water. Stir with fork to combine. If the mixture seems too dry, add in the other tablespoon of cold water.
4. When the mixture starts to come together in small beads of dough, gently gather the dough together and lift in out onto a lightly floured work surface.
5. Gently press the dough together into a ball, then press into a flat disc. Cover with plastic wrap and refrigerate for 30 minutes.
6. Grease a 23cm (9") loose-based flan tin. Roll the pastry out between two sheets of baking paper (or plastic wrap) to a circle large enough to fit the prepared tin. Line the tin with the pastry. With a fork, prick holes on the pastry.
7. Bake the pastry at 200C for 10 minutes. Turn down the oven to 180C and bake for another 10 minutes, or until golden. Set aside to cool for 5 minutes.
1. Whip the cream and icing sugar into soft peak. Spread the cream evenly on the cool pastry.
2. Arrange the fruits on top. Bake at 160C about 20 minutes.
3. Serve when the cream is set.
I seems can't bake enough with fruits :D
I am submitting this post to Aspiring Bakers #5 : Fruity March (March 2011) hosted by Bakericious.