HARVEST FRUIT CUSTARD TART

 

1 unbaked pie shell

1 1/2 cups sour cream
1 can (14-oz) sweetened condensed milk
1/4 cup frozen apple juice concentrate, thawed
1 egg
1 1/2 tsp vanilla extract
1/4 tsp ground cinnamon
3/4 lb apples or pears, cored, pared, thinly sliced - should have about 2 cups
1 tbsp butter
Cinnamon Glaze (Recipe follows)

Preheat oven to 375 degrees.

Bake pastry shell at 375 degrees for 15 minutes.

While shell bakes, beat the sour cream, milk, juice concentrate, egg, vanilla and cinnamon in large mixer bowl; pour into the prepared crust.

Bake for 30 minutes at 375 degrees, remove from oven and allow to cool.

While tart cools melt butter in skillet, add apples or pears and cook until crisp tender.  Arrange over the custard filling.  Drizzle with the following Cinnamon Glaze:

1/4 cup thawed frozen apple juice concentrate
1 tsp cornstarch
1/4 tsp ground cinnamon

Combine ingredients and cook, stirring, until thickened.

Leftover should be refrigerated.