Plum and Raspberry Tart

This was really frickin' good. Note: it makes enough for 1.5 tarts, so I made one in a pie dish and one in an oversized ramekin.

Ingredients

1.5 cups GF yellow cake flour
3/4 cup plus 2 tablespoons granulated sugar
1/3 cup packed light-brown sugar
3/4 cup unsalted butter (1 1/2 sticks), chilled, cut into small pieces
3 medium-size, ripe but firm plums
1 half-pint raspberries
1 large egg lightly beaten
1/4 cup milk

Instructions

1. Preheat oven to 350 degrees. Mix 1/2 cups flour, 1/2 cup white sugar and brown sugar in an electric mixer with the paddle attachment until combined. Add butter and mix on low speed until crumbs start to stick together. Press 3 cups into bottom of pan, set the rest aside.

Bake until set, about 20 minutes.

2. Slice and dice plumbs. Scatter raspberries and plums on cooled crust, set aside.

3. Using set-aside crust, whisk in egg and milk. Pour custard over fruit.

4. Transfer tart to oven, bake until custard has set and is lightly golden-- about 2 hours. Let cool about half an hour, then slice like a pizza and enjoy!

- Jezebel