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Sugar Tart

Submitted by: suzanne-mcminn on February 12, 2011
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Sugar Tart

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.

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Difficulty: Easy

Servings: 8

Prep Time: 10 minutes   Cook Time: 40 minutes  


pastry for a single-crust pie
3 eggs
3/4 cup sugar
2 tablespoons cornmeal
1 tablespoon apple cider vinegar
1/4 teaspoon salt
7 tablespoons butter, melted


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.

Categories: Budget, Desserts, Eggs, Old-Fashioned, Tarts

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  1. 2-11

    I’m a little confused. How do you make the custard? I’ve never seen custard with vinegar in it.

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