Slice the fruit: For fruit like persimmons and plums, slice into thin half moons about 1/8-inch thick. For blueberries, gooseberries and grapes, cut in half, or if they are small, leave them whole.

Using a rubber spatula, press custard through a fine-mesh sieve into prepared pan. Chill, uncovered, 20 minutes (it should be warm but not hot). Place a rack in middle of oven and preheat to 400°.

Prepare the Crust:; Preheat your oven to 350°F (175°C). In a food processor, pulse together the flour and sugar. Add the chilled butter and pulse until the mixture resembles coarse crumbs.

This elegant tart can be made with any fruit, but loquats work particularly well this time of year. For the Crust: Process the flour and butter in a food processor until coarse crumbs form. With ...

If the custard is set on the perimeter but paler than you like, stick it under the broiler for 2 to 3 minutes (watching carefully) until it’s as burnished as you’d like. Instagram content ...

The buttery pastry and vanilla custard filling is to die for. For this recipe you will need a food processor and 12 x 10cm/4in fluted tart tins. These pretty fruit tarts are perfect for picnics or ...

Position a rack in lower third of the oven. Heat the oven to 400 degrees. Coat a 9-inch pie pan with cooking spray. To make the filling, in a medium bowl, combine the sugar, milk, yogurt, eggs ...

Meanwhle make the Magic Butter Custard. Magic Butter Custard: 3 Tablespoons butter, melted 1/4 cup sugar Egg. Beat all ingredients together with fork. After 20 minutes in the oven the crust should be ...

Place the tart on a baking tray in the oven and pour the custard into the tart (doing this in the oven makes it easier to fill to the top and less likely to spill). 10 Bake for 30-40 minutes till ...