Ingredients for cake base:

3 3/4 cup flour

1/2 tsp salt

2 tsp baking powder

1/2 cup granulated sugar

3/4 cup margarine

1 cup cold water

2 cups fruit (fresh, frozen) blueberries, raspberries, cherries, plums, or rhubarb

extra granulated sugar

Instructions:

Preheat oven to 350 F.

Mix dry ingredients together.

Blend in margarine. Add water and mix well.

Roll out to 1/4-inch thickness to fit in a well-greased 9 X 13 inch baking pan. Make sure you go up the sides of the pan with the dough to hold in the liquid filling.

Arrange fruit on top of dough.

Sprinkle fruit lightly with sugar.

Ingredients for filling:

3 small or 2 large eggs

1 cup milk

1 tbsp lemon juice

1 cup heavy cream (whipping cream)

1/2 cup granulated sugar (or more if needed for sour cherries or rhubarb)

3 - 4 tbsp flour

Instructions:

Mix all filling ingredients together, adding just enough flour to make a thin batter. 

Pour evenly over the sugared fruit.

Bake at 350 F for 30 - 40 minutes or until golden brown

Shut off oven and leave tart in oven for about another 10 minutes.

Dipping a clean knife in the center of the tart should come out clean.

HInts:

If you are using frozen fruit, you will likely need to increase the baking time. I found that it took just over an hour to bake using frozen blueberries.

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