This recipe is old-fashioned in the sense that it doesn't involve any canned milk, powders, or artificial flavorings. It results in a flan that is not too eggy thanks to the use half-and-half instead of milk to help thicken it.
Egg whites are the key element in this recipe.
We have no idea if this dish comes from France, but its clever simplicity feels utterly French to us.
The fruit is delicious served warm, with or without a small scoop of ice cream or a tablespoon of crème fraîche.
These are just perfect by themselves or with a bit of creme fraiche or Fior di Latte Gelato.
This tart is made for those of us who love the palate-puckering acidic punch of lemon.