Sometimes, it happens at the end of the summer: those peaches or plums you were so excited to buy have sat around a little too long. Just because they aren’t as amazing fresh now, they can still be great baked! I made a French-style tart with some peaches, plums and apricots that was delicious dusted with powdered sugar!
French tarts differ from American pies in a number of ways. For one, they tend to be made in shallower, wider pans, however this time I just used a regular pie pan. The next difference is that they tend to have the sliced fruit go directly in the pan on top of the crust, and then the filling is poured on top. The fillings tend to be either custard-based or frangipane (almond)-based. I shared a recipe for a black raspberry apricot tart a few years ago during a cooking class at Weaver’s Orchard, and you can find that recipe here. This tart calls for more of a custard-based filling with egg, milk, flour, sugar and vanilla.
- 1 Pie Crust (Optional - this recipe works fine with or without a crust!
- 2 cups sliced fruit such as plums, peaches, apricots or berries
- 3 eggs
- ¾ cup granulated sugar
- ½ cup flour
- 1 cup milk
- 2 tbsp melted butter
- 1 tsp vanilla extract
- Extra butter for greasing the pan (if omitting the crust)
- Powdered sugar (for dusting)
- Preheat the oven to 375
- Make a pie crust using your favorite recipe, or use a store-bought one. You can also omit the crust if you prefer. If you do, be sure to grease the pie/tart pan generously.
- Spread the sliced fruit around the pie pan.
- In a large bowl, crack the eggs and beat them. Mix in the eggs, sugar, flour, milk, melted butter and vanilla. Stir until there are no more lumps in the flower.
- Pour over the fruit.
- Place in oven and bake at 375 for 35-40 minutes. If the center isn't quite cooked at that point, cover loosely with tin foil and bake an additional 5-10 minutes.
- Cool until it's warm, then dust with powdered sugar. Slice and serve immediately. Refrigerate any leftovers, and dust with powdered sugar again prior to serving.