500g sweet shortcrust pastry
800g plums, halved and stones removed
for the creme patissiere:
6 egg yolks
125g caster sugar
40g plain flour
1 vanilla pod
Preheat the oven to 180ºC. Roll out the pastry and line a 28cm tart tin. Chill for at least half an hour. Line with baking paper and baking beans and cook for 12 minutes.
Remove the beans and paper and return to the oven for a further 8 minutes to dry out.
Take the pastry case from the oven and turn the heat up to 200ºC.
To make the creme patissiere, whisk the egg yolks with the sugar until thick and pale. Stir in the flour and mix thoroughly.
Split the vanilla pod down it's length and add it to a saucepan with the milk.
Heat the milk. As soon as it comes to the boil, pour it over the egg mixture, stirring continuously.
Mix well and return the pan. Bring to the boil over a medium heat whisking continually.
Cook gently for about a minute and then take off the heat. Cool for a couple of minutes, then spoon the creme patissiere into the pastry case.
Arrange the halved plums on top, cut face down. Dust lightly with icing sugar and place in the oven for 30 minutes until the plums are softened and they have oozed a little juice.