Author Notes: I had the idea of making individual goat's cheese and stone-fruit tarts but couldn't decide whether to use nectarines or plums or whether to use tarragon or lavender. So I decided to mix and match and make both. Its important to use a sweet plum for this recipe. Sour plums just don't work! —morning glory
Shortcrust pastry made from 250g plain flour and 150g butter (or use ready-made).
sweet plum, halved, stones removed
nectarine, halved, stone removed
grams goat's cheese or goat's curd
milliliters single cream
teaspoon dried lavender
teaspoons chopped fresh tarragon
- Preheat oven to 180°C. Line 4 lightly greased small tart tins with pastry. Bake blind for 10 minutes (I use cling-film to line the pastry cases, filled with baking beans).
- Remove the baking beans and return to the oven for 5 minutes.
- Divide the goat’s cheese and fruit between the cases. If necessary, slice a piece from the base of each fruit half to ensure it fits flush with the pastry edge. Drizzle a little honey onto the fruit.
- Whisk eggs and cream until well combined. Carefully pour the mixture into cases. You may not need all the mixture.
- Sprinkle the lavender onto the plum tarts and the tarragon onto the nectarine tarts and bake for 25 mins.
- Serve warm or at room temperature.
- This recipe was entered in the contest for Your Best Recipe for Savory Stone Fruit