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Plum Tart #2

If plums are not available use eating apples, peeled, cored and thickly sliced.

ingredients

makes 14 slices
4 oz (125 g) wholemeal flour
4 oz (125 g) plain flour
4 oz (125 g) polyunsaturated margarine

filling:

1 1/2 lb (700 g) plums, halved and stoned
2 oz (50 g) caster sugar
2 eggs, beaten
5 fl oz (150 ml) milk
4 oz (125 g) Wensleydale cheese, grated
freshly ground nutmeg

method

1. Sift the flours into a bowl and fork in the margarine until the mixture resembles breadcrumbs. Bind with a little cold water.

2. Knead lightly and roll out on a floured surface until 1/4 inch (5 mm) thick. Use to line a 13 by 9 inch (32 by 22 cm) Swiss roll tin.

3. Arrange the plums skin side down on the pastry and sprinkle with half the sugar.

4. Bake at Mark 6 ¢â‚¬â€ 200°C 400°Ffor 15 minutes.

5. Beat the eggs, milk, cheese, remaining sugar and a pinch of nutmeg together and pour over the fruit.

6. Reduce the oven temperature to Mark 4 (180°C) 350°F and cook for a further 45 minutes.

7. Serve the tart warm or cold.

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