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
Ingredients
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Shortcrust pastry made from 250g plain flour and 150g butter (or use ready-made).
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1
sweet plum, halved, stones removed
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1
nectarine, halved, stone removed
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100 grams
goat's cheese or goat's curd
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2
eggs
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125 milliliters
single cream
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1/2 teaspoon
dried lavender
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2 teaspoons
chopped fresh tarragon
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1 tablespoon
honey
Directions
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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).
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Remove the baking beans and return to the oven for 5 minutes.
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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.
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Whisk eggs and cream until well combined. Carefully pour the mixture into cases. You may not need all the mixture.
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Sprinkle the lavender onto the plum tarts and the tarragon onto the nectarine tarts and bake for 25 mins.
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Serve warm or at room temperature.
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