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Fresh Fruit Tarte

This flaky tart with a custard filling makes a perfect base for any fresh fruit in season. Simple to prepare it can be on the table in less than an hour.
Apricot Tarte

Preheat oven to 400 degree F.

Roll out a thawed sheet of frozen pastry dough large enough to line a 10 inch tart pan (with a removal bottom)

Combine and whisk together 2 eggs, 3/4 C. cream, 2 Tbs sugar, 1 tsp vanilla powder (madagascar is the best- or you can use the same amount of vanilla essence)

Line tart pan with pastry and fill with custard mixture and layer with halves of 9-10 apricots

Sprinkle apricots with a generous amount sugar.

Bake in 400 degree F. oven for 25- 30 minutes

Remove from oven, cool and remove outer part of tart pan (keep the tart on the round base) Sift powdered sugar over top of the tart.

Cut in wedges and serve with dollops of whipped cream sweetened with confectioners sugar
Left is a freeform tart made with a mixture of rhubarb macerated in sugar and chopped walnuts. The custard mixture is poured over the rhubarb and baked
Food Fact: In 1493, Columbus discovered pineapple on the island of Guadeloupe.