Was watching Come Dine (a repeat) and someone from Devon did an excellent damson tart, first cooking the damsons with sugar, then baking the pastry blind. Then adding the damsons. However she made a custard from double cream, milk and six egg yolks sweetened with honey and poured this over the top and cooked for 30 minutes or so until set. I tried this but it didn't work quite so well as I was using blackberry and apple - too wet, but not entirely unsuccessful, and I can see it would work very well indeed with plums, cherries, etc, which are drier fruit. Anyway here's a snap of my efforts.
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