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Stonefruit Vincotto Custard Tart

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Stonefruit Vincotto Custard Tart

Vincotto is made from the late harvested grapes from central and southern Italy. It is wonderful with fruit and salads over summer.


  • 2 sheets pre-rolled sweet short pastry
  • 350 grams your favourite ripe stone fruit, sliced
  • 2 Tblsp lemon Vincotto (optional)
  • ½ cup caster sugar
  • ¼ cup flour or ground almonds
  • grated rind one lemon
  • 3 eggs
  • 1 cup cream


  1. Roll the sheets together and use to line a 23cm flan tin. Bake blind at 190ºC for 15 minutes, then remove the baking blind material and return to the oven for a further 5-8 minutes until well cooked.
  2. Toss the fruit with the vinccoto, if using.
  3. Mix the flour or ground almonds with half the sugar, lemon rind together and sprinkle over the base of the flan. Scatter over the fruit.
  4. Beat the eggs together with the cream and remaining sugar and pour over the fruit.
  5. Bake at 180ºC for 45 minutes or until the custard is set. Serve warm dusted with icing sugar if wished.

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