Goat's Cheese and Stone Fruit Tarts, Two Ways

Name: Goat's Cheese and Stone Fruit Tarts, Two Ways
Yield: Serves 4
Ingredients: Shortcrust pastry made from 250g plain flour and 150g butter (or use ready-made).; 1 sweet plum, halved, stones removed; 1 nectarine, halved, stone removed; 100 grams goat\'s cheese or goat\'s curd; 2 eggs; 125 milliliters single cream; 1/2 teaspoon dried lavender; 2 teaspoons chopped fresh tarragon; 1 tablespoon honey

By morning glory • July 26, 2016 • 0 Comments

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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

Serves 4

Shortcrust pastry made from 250g plain flour and 150g butter (or use ready-made).
1 sweet plum, halved, stones removed
1 nectarine, halved, stone removed
100 grams goat's cheese or goat's curd
2 eggs
125 milliliters single cream
1/2 teaspoon dried lavender
2 teaspoons chopped fresh tarragon
1 tablespoon honey

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.