Cherry-Custard Tart

1 large egg

1 large egg yolk

¾ cup heavy cream

¼ cup plus 2 tablespoons sugar

½ teaspoon vanilla extract

1 pound cherries, pitted

1 partially baked 9-inch Pâte Sucrée Tart Crust


Preheat the oven to 350˚F. Blend together the egg and yolk in a small bowl. Stir in the cream, sugar, and vanilla. Spread the cherries in the bottom of the tart crust. Slowly pour in the egg mixture. Bake for 30 to 35 minutes, or until just set. Let cool to room temperature. Refrigerate for 2 to 3 hours, or until firm. Cut the tart into portions and serve immediately.


Makes 1 9-inch tart, serving 8. This tart is perfect in the summer, when cherries are in season.