Name: Fresh Fruit Tart With Almond Press-In Crust
Yield: 8 servings
Ingredients: 2 large egg yolks; 1 cup all-purpose flour; ½ cup almond flour (such as Bob’s Red Mill Super-Fine Natural Almond Flour) or ½ cup all-purpose flour; 3 Tbsp. sugar; 1 tsp. kosher salt; ½ cup (1 stick) chilled unsalted butter, cut into pieces; 2 cups whole milk; 1 tsp. vanilla paste or 1½ tsp. vanilla extract; 4 large egg yolks; ⅓ cup sugar; ¼ cup cornstarch; ¼ tsp. kosher salt; 3 Tbsp. unsalted butter, cut into pieces; 12 oz. fresh blueberries; 6 oz. fresh blackberries, halved if very large; Special Equipment: A (9"-diameter) springform pan or tart pan with removable bottom

circular custard tart topped with blueberries and blackberries

Photo by Chelsie Craig, Prop Styling by Emily Eisen, Food Styling by Chris Morocco

Eating fruit tarts is great. Rolling out dough on a brutally hot day isn't. Good thing this stunner has a no-fuss press-in crust.

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Recipe notes

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Recipe notes

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