Cince's Fruit Tart

from Cince Pringle

adapted by Mary Lonergan 

makes one 9-inch tart (or four individual 4-inch tarts)

Crust

1 cube (1/4 pound) butter, melted

1/4 cup powdered sugar

1 cup flour

Filling

1/3 cup sugar 

2 eggs

1/4 cup fresh lemon juice (about 2 lemons)

1 tablespoon flour 

Topping 

fresh berries or other fruit (such as sliced plums), enough to cover top of tart

2 tablespoons clear jelly, such as apple or red currant

Preheat oven to 350 degrees.

Mix and press crust ingredients into a tart tin with a removable bottom (or 4 individual tart tins, if making individual tarts). Prick bottom with a fork. Bake for 20 to 25 minutes, until crust is browned.

Place tart tin on a baking sheet. Mix filling ingredients in blender and pour filling into crust. Bake until filling is set, about 15 minutes.

Arrange fruit on top of filling while the tart is still warm. Melt jelly, thinning with a little water if necessary, and brush over berries.

This is easy and scrumptious, with lots of eye appeal.