Pichuberries and blueberries combine is this beautiful Flaugnarde.
Course Brunch, Dessert
Cuisine American, French
Keyword Pichuberry Blueberry Flaugnarde
Budget Splurge
Prep Time 13 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour13 minutesminutes
Servings 6
Calories 231kcal
Equipment
9" tart pan or pie pan
Medium bowl
Ingredients
2cupspichuberriescut in half
1cupfresh blueberries
1 ¼cupswhole milk
½cupflour
⅔cupsugardivided
3large eggs
1tablespoonvanilla
Butter
pinchof 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.