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Plum & Custard Flapjack Tart

Ingredients

  • 1X 350g pack Sainsbury’s Flapjack Block (manufactured by BakeAway)
  • 250g fresh plums – stoned and sliced
  • 150ml Sainsbury’s single cream
  • 2 medium eggs
  • 40g caster sugar
  • 20g Sainsbury’s ground almonds
  • Few drops vanilla essence

Method

  • Remove pastry from the fridge 20 minutes before required.
  • Pre heat the oven to 180C / fan 160C / Gas Mark 4
  • Roll the flapjack into a circle just large enough to line the base and sides of a 23cm flan dish. Prick the base all over with a fork.
  • Bake in the oven for 10 – 15 min until very lightly cooked.
  • Put the cream, sugar, ground almonds, eggs and vanilla essence in a bowl and whisk together with a fork.
  • Arrange the plums in the flapjack case.
  • Pour the cream mixture over the fruit.
  • Bake in the oven for 30 to 35 minutes until the centre is just set. (Cover with foil if the edges begin to brown too quickly.)

Serve warm or cold.

Plum & Custard Flapjack Tart