Use a 28 cm (11 in) tart dish, if you have one, or a large pie pan.
Personally, I buy ready-to-bake dough and go from there. But if you're ambitious:
|250 g (8.82 oz) plain flour|
125 g (4.41 oz) butter
|Sift the flour, cut the butter into small pieces, rub both ingredients with your fingers until the mixture is crumb-like.|
|1/2 tsp. salt|
1 dl (2.82 oz) water
|Dissolve the salt in water, add to the rest and quickly work to a dough.|
Before continuing, refrigerate for at least one hour. Wash the fruit (apples, cherries, apricots, plums, etc.) and cut it.
Roll out the dough on a floured work surface and line the baking dish with it.
Prick the pastry base with a fork several times.
Optionally, sprinkle with 3 tablespoons of grated hazelnuts. This is especially recommended when using very juicy fruit to prevent the pastry from getting soggy. Cover the pastry with the fruit and put in the oven preheated to 200 C (392 F).
1 1/2 dl (4.22 oz) single cream
1 tbsp sugar
|Blend the eggs with the cream and stir in the sugar. You can also add a few drops of vanilla extract, if desired.|
After baking the tart for 10 minutes, coat the fruit with the custard. (If you add the custard before baking, the pastry base will not be crunchy.) Then put the tart back in the oven for about 15-20 minutes.
You can leave out the custard for plum and apricot tarts. Sprinkle the fruit with ground hazelnuts or flaked almonds instead. Optionally, serve the tart with whipped cream.
WARNING: This receipe is inexpensive, very easy and HIGHLY ADDICTIVE!!!