9″ tart crust, make more and cut into shapes like I did, if you like
2 eggs
3 tablespoons milk
1 cup sugar (more if you prefer it on the sweeter side)
1/3 cup almond pulp
4 cups fruit: sliced if rhubarb, plum, peach, or nectarine; whole if cherry, raspberry, or blueberry
2 teaspoons vanilla or almond extract, optional
Preheat oven to 400 degrees. Line 9″ tart pan with crust, cut out shapes with remaining dough, if you have any. Refrigerate until ready to fill.
In a medium bowl, beat eggs. Add milk, sugar, almond pulp, and optional vanilla or almond extract. Stir until well combined. Pour into lined tart pan. Add fruit, making a fun pattern with slices and topping with the optional shaped pie dough, if you like. Bake, 30-60 minutes, until nicely browned.
Enjoy!
Variations:
Combine blueberry or raspberry with peaches or nectarines. Combine blueberry with the zest of a lemon, omit vanilla or almond extract.
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Happy Birthday, Mari!
Tags: almond pulp