Strawberry and Peach Tart

The tarts are made from two different recipes. I accidentally used the wrong quantity for the tart shell so I had a lot of dough leftover. The filling recipe is for a 8-inch tart pan . The recipe is generous that you probably wouldn’t want to use it all.
Filling for a 8” tart:

• 1 large egg yolk
• 1/2 cup milk
• 2 1/2 tablespoons sugar
• 1 1/2 tablespoons all-purpose flour
• 1/4 teaspoon pure vanilla extract
• Dash of Salt

Combine all of the ingredients in a small saucepan. Stir the mixture on medium heat until the filling turns into a pudding like consistency. Refrigerate the filling for at least 2 hours. Spread the filling on the tart shell and decorate it with about a pint of fruit (preferably berries or peaches…or both!).

What I did with the leftover tart shell dough: Mini tarts with strawberries and strawberry preserves.