Random Story: Back in the day, when I lived in Seattle, Ben had a colleague from Iran (via Canada). When he found out that I was German, the very first thing that he said was “Oh, she must make great quiche!” This confused the heck out of me at the time because apparently Germans are great quiche bakers and I didn’t even know it. Turns out that I have no idea where he got this perception, but nevertheless to this day, I think of him whenever I make a quiche.
This pie could also be called “I have a lot of frozen berries in the freezer that I really should use up” Pie. I always pick a lot of PYO berries in the summer — strawberries, high-bush blueberries, raspberries and this year, red currants (my favorite). Summer time is then full of pie, but some do end up in the freezer. So when I got this new pie plate (Eat More Pie! Words to live by), I thought I would use up some of the berries. Ended up using some jarred cherries as well. Summertime on the last official day of winter!
Recipe 1000. One thousand. A one with three zeros after it. Wow. Ugh. Holy Cow. That’s a lot of food. Yes, this French-style Apple Custard Tart marks the 1000th recipe on this here website. I had wanted to hit 1000 at the 4 years mark, but I am a few weeks late. Oh well. I have a day job afterall.
This tart uses the smallest Pink Lady Apples that I have ever seen. They were really only about 2 inches in diameter. They were even sold as mini apples. You could, of course, use “normal sized apples” but as I had these, I used these instead. Note that this tart isn’t overly sweet, so if you are an “a la mode” person, definitely scoop on the ice cream!