This is really good. I thought it might have too much of an egg flavor (it is a custard, after all), but it doesn’t. For me, the fruit to be used determines the type of nut–pears and almonds are a good combo, as are apples and walnuts. I think this would be delish with summer fruits as well–strawberries, blueberries, plums, apricots, cherries…
You could even top this with cranberries for a Thanksgiving tart…
1 c toasted nuts–almonds, walnuts, pecans, cashews…or a combination
1/2 – 2/3 c sugar
1/2 c milk, half-and-half, or cream; or non-dairy substitute
5 T melted butter
1/4 c flour, white or whole grain
1 t vanilla or almond extract
1/2 t ground cinnamon
1/4 t ground nutmeg
1/4 t salt
2 – 3 ripe apples or pears, or a combination
1 – 2 T sugar, optional, for topping
1. Preheat oven to 375°F. Grease a 9- or 10-inch tart pan with a removable bottom, or a springform pan, or a pie pan.
2. Combine the toasted nuts (to toast nuts: 325°F oven for about 10 minutes, stirring once or twice, until fragrant and lightly browned) with the sugar in a food processor. Whirr until the nuts are finely ground. Add milk, butter, flour, eggs, vanilla, cinnamon, nutmeg, and salt. Pulse several times to combine. Transfer the mixture to the prepared baking dish.
3. Starting with 2 apples or pears, halve and core. Put halves, cut side down, on a cutting board. Thinly slice. Arrange slices over nut mixture, striving for a pleasing symmetry, if you are up to it. If necessary, use the third apple or pear. Sprinkle, or not, with extra sugar.
4. Bake for 45 to 50 minutes, until surface is browned and a toothpick inserted in the center comes out clean. Let sit for 10 minutes, then loosen edges from tart or springform pan. Serve warm or at room temperature. Ice cream, whipped cream, crème fraîche, or yogurt are a nice accompaniment, but not really necessary.