James Martin’s Baked Custard Tart Recipe

We are so excited about James Martin’s new cookbook and TV show, which starts today on ITV! James Martin’s French Adventure sees James journey the length and breadth of the country in Keith Floyds classic Citroen 2CV, sampling the very best food France has to offer. Along the way he cooks seafood in Marseille, shops at colourful Provencal markets, cooks with legendary chefs including Michel Roux and Pierre Gagnaire and explores the vineyards of Burgundy. The new cookbook - based on his adventures in France - contains 80 recipes for fabulous French classics, as well as James's own takes on the delicious dishes he tastes on the road.  To celebrate the launch of the TV show and cookbook we thought we would share the scrumptious Baked Custard Tart recipe featured in the book. Bon Appetite!

Baked Custard Tart with Mulled Spiced Plums In the Les Halles de Lyon Paul Bocuse market I had one of the most delicious custard tarts I’ve ever tasted, made with pistachio nuts and sugar and encased in a kind of big biscuit. I like this even more, though. SERVES EIGHT TO TEN For the tart 250g ready-made sweet shortcrust pasty 400ml double cream 1 vanilla pod, split and seeds scraped 5 egg yolks 1 whole egg 100g caster sugar For the plums 4 tablespoons caster sugar 50g butter 8–10 dark-skinned plums, halved and stones removed 100ml red wine 1 bay leaf 1 cinnamon stick ½ teaspoon freshly grated nutmeg 2 cloves 2 star anise

Grease a high-sided 30cm flan tin. Roll out the pastry on a lightly floured surface and use to line the tin, leaving any excess pastry hanging over the edges. Line with greaseproof paper and fill with dried beans or rice, then leave to rest in the fridge for 20–30 minutes. Preheat the oven to 180°C/350°F/gas mark 4.

Bake the tart shell for 12–15 minutes until the pastry is set. Remove from the oven and take out the greaseproof paper and beans or rice. Using a sharp knife, carefully trim off the excess pastry. Turn the oven down to 130°C/250°F/gas mark 1.

To make the filling, in a small saucepan, bring the cream to the boil with the vanilla pod and seeds, then remove from the heat and leave to infuse for about 20 minutes. Discard the vanilla pod.

Using a wooden spoon, beat the egg yolks and whole eggs together in a bowl with the sugar until smooth. Slowly stir in the infused cream, then pass the custard through a sieve into a jug.

When you’re ready to fill the tart, place the tart shell on a baking tray in the oven, then pull the shelf out a little. Pour the filling into the tart shell until it is full to the brim then carefully slide the shelf back and close the oven door. Bake for about 40–50 minutes or until the custard is just set: when you gently shake the tray, the custard should still wobble slightly.

Meanwhile, for the plums, place the sugar and butter in a frying pan over high heat. When bubbling, add the plums, red wine, bay leaf and spices. Reduce the heat and simmer for 10 minutes until the juices have thickened to a syrup, then remove from the heat and leave to cool a little.

Serve the tart in wedges alongside the warm plums.