Damson custard tartlets

Method

1. Put the damsons and 150g of the caster sugar in a pan with 200ml water. Cook over a medium heat for 10-15 minutes until the fruit has softened and the stones are falling out. Push through a sieve into a bowl, pressing through as much of the pulp as you can. Discard the stones and whatever’s left in the sieve. Put the damson purée back in the pan and bubble on the heat for a few minutes to form a thick, glossy sauce. Cool.
2. To make the pastry, beat the butter and sugar in a large bowl with an electric hand mixer until fluffy. Gradually beat in the egg yolks. Mix in the flour and a pinch of salt, then bring the dough together using your hands. Turn out onto a floured surface and knead briefly. Shape into a disc, wrap in cling film, then chill for at least 15 minutes.
3. Heat the oven to 200°C/fan180°C/gas 6. Divide the pastry into 6 equal portions. On a floured surface, roll out each piece to a circle 3mm thick. Use to line 6 x 10cm loose-bottomed fluted tart tins, pressing into the edges with your knuckles. Trim off any excess pastry.
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4. Prick the bases all over with a fork, then line with baking paper. Fill with baking beans or rice. Put the tarts on a baking sheet and blind-bake for 10 minutes. Remove the beans/rice and paper and bake for a further 5 minutes or until lightly golden.
5. Whisk the egg, egg yolks, remaining caster sugar, vanilla seeds and cornflour together in a mixing bowl. In a pan, heat the cream until almost boiling, then pour over the egg mixture and whisk well.
6. Reduce the oven temperature to 180°C/fan160°C/gas 4. Strain the custard through a sieve into a jug, then pour into the pastry cases. Drop 2-3 tbsp damson sauce onto each tartlet and let it sink in. Bake for 12-15 minutes until set but with a slight wobble in the middle (see tips).
7. Leave to cool slightly, then remove the tarts from the tins. Serve warm or cold with any remaining damson sauce and a dusting of icing sugar.