Greengage Sunday

Makes 3 mini Greengage and Vanilla Tarts


  • shortcrust pastry
  • 9-10 greengages, halved and stones
  • 3 tbsp caster sugar
  • 1 medium egg
  • 1/2 tsp vanilla extract
  • 70ml single cream
  • icing sugar, for dusting



  1. Heat oven to 180 degrees C. Roll out the pastry and line the mini tart tins. Trim the edges of the pastry and line the cases with baking paper and baking beans. Bake the pastry cases for 15 minutes, remove the paper and beans, then cook for 5 more minutes until pale golden
  2. Put the greengages into a roasting tin, sprinkle with 1 tbsp sugar then bake until just soft. Drain the juices, then leave to cool
  3. Arrange the greengages in the pastry cases and reduce the oven to 160 degrees C. Whisk the egg, then whisk in the vanilla, remaining sugar and cream
  4. Pour the custard around the greengages, then bake for 30 minutes until set. Cool the tarts in their tins then remove to cool. Dust with icing sugar




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