The Dittisham plum is a unique variety, not found anywhere outside the area
RECIPE DETAILS
1. First make the pastry. Cream together the butter and sugar. Add one egg and the seeds from the vanilla pod and mix together. Add half the flour and mix. Add the second egg and mix then add the rest of the flour and bring together into a dough.
2. Wrap the pastry in clingfilm and put in the fridge to chill for 10 minutes.
3. Pre-heat the oven to 180°C.
4. Put the milk, cream and glucose in a saucepan and scrape the inside of the vanilla pod into it. Bring it to the boil.
5. Whisk the egg yolks and sugar together until white and thick in texture.
6. Whisk the boiling liquid into the yolks and sugar and transfer to a clean pan.
7. Stir the mixture continuously over a low heat until it coats the back of the spoon. Do not boil.
8. Take the pastry out of the fridge and roll out on a clean surface to about 3mm thick. Use it to line the baking tin then place the tin in the fridge for 10 minutes to cool.
9. Make a plum coulis by halving and de-stoning the plums. Add to a pan with the sugar and liqueur and cook until the plums are soft and sitting in a syrup.
10. Blitz in a blender. Keep a small quantity to one side to garnish then stir the rest of the coulis through the ice-cream.
11. Churn in an ice-cream machine until frozen, then store in the freezer. The ice-cream is best eaten on the day it has been made.
12. To make the frangipane, beat the butter and sugar together in a bowl until light and creamy.
13. Add the eggs one at a time, beating well after each addition. Add the ground almonds and mix well. Set aside.
14. Spoon the frangipane into the tart case so that it comes about halfway up the side and smooth over the surface. Cover the frangipane evenly with the plums.
15. Bake for 30-40 minutes until the pastry is crisp and golden brown and the fruit is tender.
16. Meanwhile, for the plum glaze, melt the sugar with the water in a pan. Chop the plums into chunks and place them in the pan. Boil until the plums have completely broken down. Pass the mixture through a fine sieve, catching the skins and pulp.
17. Remove the tart from the oven. Allow it to cool slightly then paint the plum glaze over the top.
18. Serve warm with the plum ripple ice-cream.
