(Very) Rustic Fruit Tart
2 June 2011 § Leave a comment
I had some pastry left over from the weekend’s quiche. With all the fresh Summer fruit available I made this easy, peasy, rustic fruit tart.
That crust was definitely rustic. It was so crumbly and flaky, tasted buttery good, but I really should have taken the effort to flute properly – no excuses – see the video below for how it should have been done.
- 1 to 2 cups of any seasonal fruit, separate or in combination: pitted cherries, sliced strawberries, raspberries, blueberries, plums.
- 3/4 cup heavy cream
- 3 eggs
- 1/2 to 3/4 cup sugar (use to taste)
- one 9″ pie shell, pre-baked, recipe here
Arrange fruit in pie shell. Beat together the milk, eggs, and sugar. Pour cream mixture in the pie shell and bake at 375° F for approx. 45 minutes to 1 hour, or until the filling has set and has begun to brown around the edges. Best served hot from the oven or chilled.
The way The Ladies™ started picking at it with their tiny fingers made me realize that fluting it would have been futile.
This is how to do it: