Fruit-custard tart

Fruit-custard tart

Serves 6. Approximate cooking time: 2 hours, including crust preparation. Estimated cost: $6

1 jar highest quality fruit preserves or jam (cherry, pineapple, other)

2 large eggs

1/3 cup milk (cow or soy)

1/4 cup sugar

1 fresh 9" pie crust (see recipe here)

Preheat oven to 375 F. Put crust into a 9" non-stick tart pan with a removable bottom. Gently push sides into flutes of tart pan. Use a rolling pin to go around the edge to cut it off evenly. Refrigerate while you prepare filling.

Blend eggs, milk, and sugar. Stir in jam evenly with a spoon. Pour into tart pan. Bake until filling rises and then begins to fall, and exposed crust is browned. Let cool on rack, in the pan, for 20 mins or so. Remove pan and serve at room temperature (if you serve it while warm, it may be too gooey in the center and not stay together).