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    HOME » Recipes » Pie & Tarts

    Published: Feb 11, 2014 · Modified: Jan 3, 2020· This website generates income via ads ·

    Pichuberry and Blueberry Flaugnarde

    Jump to Recipe Print Recipe Pin Recipe

    A trip to the grocery store today provided the inspiration for this luscious dessert. For the first time I saw pichuberries in the produce department. I had no idea what they were, but I loved how beautiful they were with their delicate papery husk and bright yellow berry inside. Once I got them home I peeled the husk off to find a waxy textured fruit with little white seeds inside. They had a tart delicate flavor. I decided to pair them with blueberries in some sort of dessert. Before deciding how to use them I researched online to find out a little more about them.

    Pichuberry
    capegooseberries

    You may know them by many other "adopted" names including Cape Gooseberry, Goldenberry, Ground Cherry, and Uchuva. This fruit is in no way related to the gooseberry or ground cherry. They are native to Peru, associated with the lost Incan Civilization and Machu Picchu. Who knew? The people at Pichuberry refer to them as The Lost Incan Treasure. I knew I wanted to do something special with them.

    With few recipes for pichuberries available online, I looked for Cape Gooseberry recipes. The moment I saw a recipe for Cape Gooseberries Strawberry Flaugnarde, I knew where I was going with my pichuberries. A flaugnarde is a close cousin to a clafouti, minus the cherries. It is a fruited custard that forms a crust during baking. And, it is delicious.

    Pichuberry2

    Pichuberry575

    Pichuberry and Blueberry Flaugnarde

    Pichuberries and blueberries combine is this beautiful Flaugnarde.
    5 from 2 votes
    PRINT Pin
    Prep Time 13 mins
    Cook Time 1 hr
    Total Time 1 hr 13 mins
    Course Brunch, Dessert
    Cuisine American, French
    Servings 6
    Calories 231 kcal

    Equipment

    • 9" tart pan or pie pan
    • Medium bowl

    Ingredients
      

    • 2 cups pichuberries cut in half
    • 1 cup fresh blueberries
    • 1 ¼ cups whole milk
    • ½ cup flour
    • ⅔ cup sugar divided
    • 3 large eggs
    • 1 tablespoon vanilla
    • Butter
    • pinch of salt

    Instructions
     

    • Preheat the oven to 350 degrees.
    • Generously butter a deep 9" pie pan or tart pan. Do not use a two-piece tart pan! The batter is too thin and it will leak out.
    • In a medium mixing bowl, add the milk, half the sugar, flour, eggs and vanilla extract. Using a hand held mixer, beat together until smooth and lumps are removed. Pour ⅔ of the batter into the prepared pan and bake for 10 minutes.
    • Toss the fruit in a bowl with the remaining ⅓ cup sugar.
    • Carefully remove the pan from the oven. Evenly distribute the sugared fruit on top. Carefully pour the remaining custard over the top. (I actually used a turkey baster to do this.)
    • Return the pan to the oven and bake an additional 45- 50 minutes. The custard will puff up and turn golden brown. Remove from the oven when the center barely jiggles. Serve warm or cold.

    Nutrition

    Nutrition Facts
    Pichuberry and Blueberry Flaugnarde
    Amount per Serving
    Calories
    231
    % Daily Value*
    Fat
     
    4
    g
    6
    %
    Saturated Fat
     
    2
    g
    10
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Cholesterol
     
    87
    mg
    29
    %
    Sodium
     
    54
    mg
    2
    %
    Potassium
     
    131
    mg
    4
    %
    Carbohydrates
     
    42
    g
    14
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    28
    g
    31
    %
    Protein
     
    7
    g
    14
    %
    Vitamin A
     
    550
    IU
    11
    %
    Vitamin C
     
    8
    mg
    10
    %
    Calcium
     
    77
    mg
    8
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    Keyword Pichuberry Blueberry Flaugnarde
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    Comments

    1. Betty Taylor says

      February 24, 2014 at 8:58 pm

      I am trying new things. I need to try Pichuberries! Thanks for sharing this with us at the Four Seasons Blog Hop. I am pinning this!!

      Reply
      • Mary says

        February 24, 2014 at 9:06 pm

        They are good!

        Reply
    2. Remy says

      February 21, 2014 at 2:52 pm

      5 stars
      Amazing pictures, and this looks intensely delicious

      Reply
    3. Jodee Weiland says

      February 21, 2014 at 8:28 am

      This recipe looks wonderful! I love the idea of a tart and sweet fruit together. Looks delicious...thanks for sharing!

      Reply
    4. Aleshea Dominique says

      February 20, 2014 at 11:06 pm

      Umm, holy goergous photography... looks so yummy. Thanks for linkin' up with us at That Fresh Friday

      Reply
    5. Aimee says

      February 16, 2014 at 4:59 pm

      This looks so beautiful. I had never heard of these either but if I find them in our market I'm going to have to give this a try! Such gorgeous photos!

      Reply

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    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

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