Plum Tart with Champagne Sabayon Sauce

By Chef Daniel M. Pliska CEC AAC

Yield: 2 rectangle tarts 13 1/2” x 4 1/2” or 2- 10” round tarts

6 to 10 Each Plums seeded & cut into wedges or thick slices

6 Each Eggs
13 ounces Granulated Sugar
3 ounces Butter, room temperature
4 Tablespoons Apricot Jam or red current/raspberry jam
Cinnamon to sprinkle on top

2 Tart pans Lined with Linzer Dough and par baked blind

1. Mix sugar, and butter together in a bowl than gradually add the eggs and mix to make a
custard base
2. Spread the jam onto the par baked Linzer tart bases and arrange the plums in nice pattern
3. Pour over the custard and sprinkle with cinnamon
4. Bake at 350 until golden brown and reduce the heat to 300 and bake until the custard is set
(approximately 15 minutes)
5. Cool to room temperature while preparing the Champagne Lemon Sabayon sauce
6. Slice and serve with the sauce and Blackberry Coulis if desired.

Champagne Lemon Sabayon Sauce

Yield : 1 ½ cups

½ cup Champagne
2 Tablespoons Lemon Juice
½ teaspoon Lemon zest
½ cup Granualted sugar
4 each Egg yolks

Optional:
½ cup Whipped cream (soft peaks)

1. Over a bain marie in a stainless steel bowl whisk the champagne, lemon juice, lemon zest,
sugar and egg yolks until the are cooked to 160F
2. Serve while warm or
3. Chill over ice until room temperiture
4. Fold in the whipped cream and serve.