I got this recipe from a series of Italian cooking classes that I was lucky enough to take several years ago. You can use all sorts of different fruits for this, whatever you have on hand. I used Granny Smith apple this time but I’ve made this with raspberries, blueberries, etc. I also like to “soak” my fruit in a little liquor, whatever I have that’s the same flavor. In this case, a little apple schnapps, but I’ve also used Calvados (apple brandy). Enjoy!

Fruit Custard Tart

Dough:

  • 1 3/4 cups all-purpose flour
  • 1/2 cup sugar
  • pinch of kosher salt
  • 1 tsp lemon extract
  • 1 stick unsalted butter, cut into cubes
  • 1 egg

Custard:

  • 2 large apples, sliced
  • 3 eggs, 2 yokes and 1 whole
  • 2 tbsp. apple liquor
  • 1/2 tsp real vanilla
  • 3/4 cup sugar
  • 2 tbsp. all-purpose flour
  • 1 cup heavy cream
  • powdered sugar for dusting

Directions:

Preheat your oven to 350°. Combine the flour, sugar, and salt in a food processor. Add in the cubes of butter and pulse until combined. It should look like peas. Add in the egg and extract and pulse until it has gathered. Press into a 9 1/2″ tart pan.

Place the apples over the dough in the tart pan. In a medium bowl add the egg, egg yolks, sugar, flour and beat in the cream. Pour over the apples and bake for 1 hour or until set. Cool and dust with powdered sugar.

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