Pichuberry and Blueberry Flaugnarde
Pichuberries and blueberries combine is this beautiful Flaugnarde.
Servings 6
Calories 231kcal
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
Calories: 231kcal | Carbohydrates: 42g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 54mg | Potassium: 131mg | Fiber: 1g | Sugar: 28g | Vitamin A: 550IU | Vitamin C: 8mg | Calcium: 77mg | Iron: 1mg