This is a humble ‘Fruit & Custard Tart’ with no pie crust. You can make with any fruit in season. This time I used Cherries but Peaches, Nectarines and Ripe Pears are also very good. Alter the amount of Sugar depending on the sweetness of the fruit.


Makes

6 to 8 Servings

Ingredients

Cherries *enough to cover the pie dish, pitted
1/4 cup Caster Sugar
1 pinch Salt
2 Eggs
1/2 cup Thickened Cream
1/2 teaspoon Vanilla Extract
1/4 cup Plain Flour
30g Butter *melted
Extra Butter for greasing & Caster Sugar
Powdered Sugar for dusting *optional

Method
  1. Preheat oven to 170C. Butter a pie dish and add a small amount of Caster Sugar to coat, shaking out any excess.
  2. Fill the pie dish with pitted fresh Cherries.
  3. Place Sugar, Salt, Eggs, Cream, Vanilla Extract in a bowl, mix with a whisk, sift in Flour and mix well until smooth. Add melter Butter and combine well.
  4. Pour the mixture over the cherries, and bake for 40 minutes or until golden and cooked through.
  5. Dust with Powdered Sugar before serve and enjoy warm or cold. I like it cold!