Damson and Banana Tart (M. W. Watkins.)

Ingredients

• pie crust
• bananas
• 3 tablespoons sugar
• pinch lemon peel
• 1 liqueur glass rum, brandy, or whiskey
• preserved plums (damsons)
• 1 egg
• 1 cup cream
• 1 wineglass rum, brandy, or sherry
• 1 larger glass preserve syrup

Instructions

1. Line an agate or earthen pie dish two to three inches deep with very good crust, rolled thin but not stretched or dragged.
2. Layer the filling: spread bananas, sliced thin lengthwise, over the crust. Strew three tablespoonfuls of sugar and a pinch of grated lemon peel over the bananas. Sprinkle with a liqueur glass of rum, brandy, or whiskey, then add a layer of preserved plums (damsons are best) along with their juice. If there is room, repeat the layers of bananas, plums, and seasoning.
3. Cover with a crust rolled fairly thin. Prick the top and bake three-quarters of an hour in a moderately quick oven.
4. While the tart bakes, prepare the sauce: beat one egg very light and mix it with a cupful of cream, a wineglass of rum, brandy, or sherry, and a larger glass of preserve syrup. Mix the sauce over hot water, stirring hard all the time until it begins to thicken. Do not let it get too thick.
5. Serve the tart either hot or cold, preferably hot, with the sauce.