One of the greatest joys of summer is the multitude of fresh fruits available to delight the senses. This French tart recipe showcases the delicate – and sometimes not so delicate – flavors of fresh fruit beautifully. Rather than detract from or overpowering the flavors, it seems to enhance them in a way that is often nearly breathtaking.
What You Will Need – Ingredients
- 9" pie pan
- 1 pie crust (homemade or frozen)
- enough fresh fruit to fill pie pan
- ¼-½ c. sugar
- ½ c. heavy whipping cream
- 2 eggs
Apples and pears work very well to create a 'base' for more expensive fruits with stronger flavors, such as berries — strawberries, blueberries, raspberries, cherries, etc.. or can of course be used by themselves. Nearly any fruit can be used beautifully except for citrus, which produce too much liquid. Some fruits, such as if you are using just apples or pears, may benefit from the extra flavor of adding a little spice, such as cinnamon, allspice, nutmeg, or ginger. If desired, add these into the cream and egg mixture.
Directions
- Place pie crust in greased pie pan. Be sure it completely reaches the top of the pan all the way around.
- Pre-bake pie crust according to directions for the crust, usually 10 minutes, and allow to cool slightly; leave oven hot, at 350 degrees (F). Be sure to remember to weight it down; if you don't have pie weights, you can use a piece of parchment paper laid in pie crust (to make removal easier) filled with a thin layer (about ½ inch) of beans, such as black eyed peas.
- Layer fruit in crust tightly, enough to fill crust but not mounded above the level of the crust rim.
- Sprinkle fruit with sugar. Use more or less depending on sweetness of the fruit being used.
- Lightly beat eggs and whipping cream together – and spices being used, if any – enough to mix thoroughly but not enough to froth.
- Pour over fruit to fill crust, being careful not to submerge edge of crust - this can cause the cream to get between crust and pan and end up burning in oven.
- Bake until cream and egg mixture solidifies and browns slightly on top, about 20 minutes. Be careful not to burn.
- Allow to cool and serve. Best with fresh whipped cream on top.
To make fresh whipped cream:
Pour desired amount of cream into a mixing bowl (about ½ c.) and beat until it begins to froth up but peaks do not quite hold. Add powered sugar or superfine sugar to taste, and about ½ tsp. vanilla extract, then beat lightly to mix until peaks just hold.
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