Often served alongside late afternoon Sunday suppers with whatever fruit found its way from berry patches, brambles, and orchards. Leftover pieces are most welcome the next morning for breakfast with unsweetened cream whipped straight from the udder--today a dollop of crème fraîche does the trick. The seemingly small amount of batter finds a path to rise around every piece of fruit to yield a seasonally appropriate sweet ending that brings back fond memories throughout the year.
- Preheat oven to 350 degrees F.
- In a bowl with an electric mixer, beat together the butter and sugar. Add the vanilla, and then each egg one at a time.
- In a separate bowl, sift flour, baking powder, and kosher salt together and add to the butter and sugar mixture. Combine until just all moistened and pour into a buttered oven proof 9-inch DEEP PIE DISH or spring form pan. Do not over mix.
- Lay out the fruit of choice on top of batter. The dough rises up and around the fruit when cooking.
- Sprinkle the top of the tart with the raw sugar.
- Bake for 40 to 50 minutes, until a skewer inserted into the center comes out clean.
When fruit is at its peak, cut back the sugar to 1/2 cup. This is the perfect recipe for overripe or frozen fruit (do not thaw first). Three apples, pears, or peaches, or two pints of berries is about right. This recipe is easily doubled. Link