Fruit Custard Tart

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


  • 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


  • 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


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.


Bananas Foster Trifle

One of my favorite restaurant’s in Seattle used to serve bananas foster at your table. The owners wife would wheel out a cart with a propane hot plate, slice up the bananas right there, and make the foster right there. It was amazing and delicious! They also did peaches flambe, which is pretty similar. So I now make it at home every once in a while, the advantage of having it made in front of you several times is you SEE how it’s done. It’s pretty simple. So I took it once step further and turned it into a trifle. The banana custard is based on my banana cream pie recipe. Enjoy!


Bananas Foster

  • 5 or 6 bananas
  • 1 stick of unsalted butter
  • 3/4 cup packed brown sugar
  • 1/2 cup rum (I like to use Bacardi Gold)
  • 2 Tbsp banana liquor
  • 1 Tbsp pumpkin pie spice (or 1 tsp of ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground ginger, 1/4 tsp ground clove)
  • Juice of 1/2 lemon


Slice the bananas into a medium bowl, about 1/4″ pieces. Juice the 1/2 lemon and toss the bananas with it. In a medium, high sided skillet melt the butter (easier if you cut it into chunks). Add the sugar and spice and stir until the sugar is melted. Add in the bananas and cook for a minute. Add in the rum and banana liquor and cook for another minute. If you’re feeling fancy you can light it on fire and cook briefly until most of the alcohol has burned off. Dump it back in the bowl and let cool.

Brown Sugar Poundcake

  • 1 cup butter (2 sticks) at room temp.
  • 1/2 cup shortening
  • 1 cup light brown sugar
  • 1 cup dark brown sugar
  • 5 eggs
  • 3 cups sifted all-purpose flour
  • 1/2 Tsp kosher salt
  • 1 Tsp baking powder
  • 1 Tsp real vanilla extract
  • 1 cup milk


In a stand mixer, I like to use my KitchenAid Stand Mixer, beat together at medium speed the butter, shortening and sugars until light and fluffy. Add the eggs one at a time.

In a medium bowl sift together the flower, salt and baking powder.

Add the vanilla to the milk.

Add the flour and milk, alternating between the two, a little at a time until well mixed.

Pour the batter evenly between 2 loaf pans. Bake in a preheated oven at 350 degrees for about 1 hour 15 minutes or until golden brown and a toothpick comes out clean from the center of each loaf. Cool.

Rum Simple Syrup

  • 1 cup dark rum (I use Myers)
  • 1 Cinnamon stick
  • 3/4 cup sugar


Put all the ingredients into a small sauce pan. Bring it to almost a boil, turn the heat down to low and let it simmer for about 45 minute. Allow to cool.

Banana Custard

  • 3 cups whole milk
  • 3/4 cups sugar
  • 1/3 cup all-purpose flour
  • 1/4 Tsp kosher salt
  • 3 egg yolks, lightly beaten
  • 2 Tbsp butter
  • 2 Tbsp banana liqueur


In a small bowl lightly beat the 3 egg yolks and set aside.

In a medium bowl combine the sugar, flour and salt.

In a medium pot, scald* the milk. Gradually stir in the flour mixture. cook over medium heat, stirring constantly until it’s thickened. Cook for another 2 minutes. Stir a small amount of the hot milk mixture into the yolks a little at a time (1 ladlefull). Do this until you have incorporated about 1 to 1 1/2 cups. Then stir the yolk mixture back into the milk mixture. Cook for another minute or two, stirring constantly. Remove from the heat and blend in the butter and banana liqueur. Refrigerate until cold.

Banana Whipcream

  • 3 cups heavy cream
  • 2/3 cup powdered sugar
  • 2 Tbsp banana liqueur


Chill the bowl of your stand mixer in the freezer for about an hour. Add the cream and beat at medium until it starts to thicken. Turn it up to high and beat until soft peaks start to form. Add the powdered sugar and banana liquor, beat until stiff peaks form.

Bananas Foster Trifle

To assemble the trifle have a large serving bowl on hand, I prefer glass so my guests can see the layers of the triffle.

Cut the pound cake into 1″ slicked. Take the rum simple syrup and coat each side of the slices. Arrange them in the bottom of your serving bowl. Add 1/2 of the banana custard and smooth it into an even layer. Add 1/2 of the bananas foster and sooth it into an even layer. Add 1/2 of the banana whipcream. Repeat. Refrigerate for at least 1 hour.