Damson Plum Custard Tart
Prep time
Cook time
Total time
This delicious tart shows off the beautiful tangy flavour and gorgeous brilliant colour of fresh Damson plums by pairing the with a sweet sour cream-based custard filling. The flaky rye flour crust is whipped together using a food processor and then pressed into the pan to make your life easier!
Recipe type: Dessert
Serves: 8
Sour Cream Pastry:
  • ¾ cup all-purpose flour
  • ½ cup rye flour
  • ½ tsp salt
  • ½ cup cold unsalted butter, cut into pieces
  • ¼ cup Gay Lea Gold sour cream
  • 3 cups damson plums
  • ¾ cup sugar, divided
  • ½ tsp ground cinnamon
  • 2 large eggs, lightly beaten
  • 1 cup Gay Lea Gold sour cream
  • ¼ cup all-purpose flour
  • Pinch salt
Make and Par-Bake the Pastry:
  1. Preheat oven to 375F.
  2. Using a food processor, pulse together the flours and salt until combined. Add the butter, and pulse about 5-6 times, or until the mixture is coarse and crumbly. Add the sour cream and process until the dough come together into a ball.
  3. Transfer the dough ball to an ungreased 10-inch tart pan with a removable bottom. Using your hands, pat the dough evenly into the bottom and all the way up the sides of the dish to make a shell.
  4. Bake the tart shell in the preheated oven for 15 minutes or until the surface of the crust looks dry and just barely golden-brown.
  5. Set the crust aside to cool on a wire rack for 10-15 minutes, while you prepare the filling.
Make the Filling:
  1. Lower the oven temperature to 350F.
  2. In a small bowl, stir together 2 tbsp of sugar with cinnamon, and sprinkle onto the par-baked tart shell.
  3. Pit the plums using a cherry pitter or a sharp knife, and then slice in half lengthwise. Arrange the plums on the cooled crust, cut-side down.
  4. In a medium-sized mixing bowl, whisk together the eggs, sour cream, remaining sugar, and flour and beat until smooth. Pour the mixture over the plums.
  5. Place the tart pan on a baking sheet and bake for about 1 hour, until the surface of the custard is set and a glossy golden colour.
  6. Transfer the tart pan to a wire rack to cool completely before slicing up and serving.
If you can’t find damson plums, you can also use the same amount of pitted and sliced prune plums (aka blue plums or Italian plums).
Recipe by Crumb: A Food Blog at https://www.crumbblog.com/damson-plum-custard-tart/