Try this Plum Tart with Creme Fraiche And Port Wine Glaze recipe, or contribute your own.
Suggest a better descriptionRemove the stones from the plums and cut into four. Bake the sweet pastry case blind and cool. Make the creme pat by mixing egg and sugar in a bowl over hot water. Add a tablespoon of cream and gradually add the flour. Add more cream and put in a clean pan and re-warm. Place a good layer of creme pat on the base of the pastry case and smooth level with a palette knife or plastic scraper. Arrange the plums on the pastry and bake in the oven for 30-40 minutes. Simmer the sugar in the port wine and add the vanilla pod, reduce the liquid slightly. Add the leaf gelatine and cool slightly. Remove the tart and cool, pour over the port glaze and leave in the fridge to set. Slice and serve with creme fraiche. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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Serving Size: 1 Serving (1170g) | ||
Recipe Makes: 1 servings | ||
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Calories: 2103 | ||
Calories from Fat: 1445 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 160.5g | 214 % | |
Saturated Fat 80.8g | 404 % | |
Monounsaturated Fat 57.4g | ||
Polyunsanturated Fat 14.8g | ||
Cholesterol 3682.5mg | 1133 % | |
Sodium 221.6mg | 8 % | |
Potassium 506.9mg | 13 % | |
Total Carbohydrate 119.7g | 35 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 119g | ||
Protein 50.9g | 73 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2103
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