This is a really simple, old-fashioned little tart that depends on nothing more than what most people have in their cupboards every day. It’s just a creamy little sugar custard that pops up in old cookbooks over and over, sometimes called a butter tart, and sometimes with brown sugar. Sometimes the addition of raisins. It’s the type of dessert I love–easy, fast, and rustic.
Servings: 8Prep Time: 10 minutes Cook Time: 40 minutes
Roll out the pastry. Line a greased 8-inch tart pan with the pastry. Stick it on the lower shelf of your oven at 350-degrees for about 30 minutes. The custard will be just about set. Remove from oven to add the topping.
1/3 cup sugar
1 tablespoon butter, room temperature
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Use a pastry blender, or just a fork, to cut the butter into the sugar and spices. Sprinkle the topping over the custard and return the tart to the oven for about 10 more minutes. Cool on a wire rack.
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