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Makes 1 large sheet pan
For the pastry
1 stick of butter, softened
2 c. flour
3 tbs. sugar
1 tsp. salt
For the filling
fresh fruit, such as berries or stone fruit
1/2 c. sugar
1 tsp. cinnamon
1 c. milk
1 tsp. vanilla
Preheat oven to 425°.
Combine flour, sugar, salt and butter in a bowl. Using a fork or your fingers, combine until small pieces form - about pea sized.
Pat into a parchment paper lined cookie sheet, making sure to go all the way to the edge and creating an even layer.
Arrange fruit on top of the crust, creating a design if you like. Completely cover the crust in a single layer of fruit (some pieces can overlap).
Mix sugar and cinnamon together and sprinkle evenly over the fruit. Bake for 20 minutes.
Remove from oven and lower temperature to 350°. Combine milk, egg and vanilla. Pour over fruit, again, making sure it's spread evenly (tilt the pan a bit to get it to the edges.)
Bake again for another 20 minutes or until custard sets. Allow to cool completely before cutting into squares or bars for serving. Tastes great on its own or with a scoop of vanilla ice cream!