French Custard Tart With Pluots

Any soft fruit, such as figs, plums, apricots or berries, would work well in this tart.


  • 1 3/4 cups whipping cream
  • 3/4 cup sugar
  • 9 large egg yolks
  • 1/4 teaspoon nutmeg and/or cinnamon
  • 1/2 vanilla bean (split) or 1 teaspoon vanilla extract
  • Pinch salt
  • 1 pluot, chopped
  • 1 9-inch sweet pastry tart shell, pre-baked


Whisk together whipping cream, sugar, egg yolks, nutmeg, vanilla bean and salt in a bowl. Let stand until sugar has dissolved (about 30 minutes), then strain through a sieve.