Ingreadient :

Plum Tart

• 300g all butter ready rolled puff pastry
• 1 egg yolk

For the Crème Pâtissière:

• 100ml full fat milk
• 1 egg yolk
• 25g caster sugar
• 10g cornflour
• 1 tsp vanilla bean paste
• 200ml double cream, whipped

To finish:

• 300g Mirabelles, stoned
• 2 tbsp apricot jam melted with 1tbsp water

Mirabelle Damson Gin

• 1kg caster sugar
• 1L gin
• 1kg damsons

Plum Vodka

• 1kg caster sugar
• 1L vodka
• 1kg plums

Plum Chutney

• 1kg plums, stoned
• 3 garlic cloves
• 1 chili
• 2 tbsp tamarind paste
• 750ml cider vinegar
• 400g soft brown sugar
• 2 tsp salt
• 1 tsp all-spice berries
• ½ tsp cumin seeds
• 1 cinnamon stick, ground
• 1 tsp cloves, ground
• 1 tsp nigella seeds

Direction :

Mirabelle plum tart

1. Pre-heat the oven to 220°C
2. Cut the pastry into a 20cm x 10cm rectangle, cut 1cm strips using the leftover pastry and place a boarder of pastry along the sides of the rectangle. Place onto a lined baking sheet.
3. Score and edge 1cm around the outside and dock the middle of the pastry with a fork and knife. Brush the pastry with egg wash and bake for 15 to 20 minutes.
4. To make the Crème Pâtissière, heat the vanilla and milk in a pan until warm. Whisk in the sugar and eggs then the cornflour.
5. Gently heat in a pan until thickened and then fully cool. Fold the cooled mixtures into the whipped cream and pipe over the pastry.
6. Top the tart with the mirabelles and then brush over the melted apricot jam.

Alysia Mirabelle Damson Gin

1. Put fruit in a bag or bowl and crush.
2. Place the fruit into jars and top with the sugar and gin. Mix and leave for 3 months. The gin will need to be shaken regularly, when you walk past it give it a jiggle.

Plum Vodka

1. Put fruit in a bag or bowl and crush.
2. Place the fruit into jars and top with the sugar and gin. Mix and leave for 3 months. The vodka will need to be shaken regularly, when you walk past it give it a jiggle.

Plum Chutney

Place all the ingredients into a large pan, bring to the boil then simmer for 20 minutes, pour into sterilized jars and seal. Cool and store in a dark place.