“A godly mother is an awesome treasure.”
~Dr. Charles Stanley

Whether you’ve got more kids than the Duggar family or no kids born to you, motherhood begins in the heart with the capacity to love.  Auntie didn’t birth a single baby, but she loved and mothered numerous.  Momma had six children and she not only loved and mothered us, she was the “go to mom” for friends with delicate questions when they didn’t want to talk to their own mothers.  Both, awesome treasures, given by GOD!

Not only did Auntie love children, she loved custard pies.  Making this buttermilk custard reminded me of her.  It’s creamy and delicately spiced with nutmeg.  The apricot glaze is a perfect compliment to tie in the fresh fruit.

Just so you know, from crust to filling, this is my recipe for buttermilk custard pie.  It’s only a tart because I used a tart pan.

After tart/pie and glaze are completely chilled, you’re ready to decorate.

Start at the center with your design and build outward.

As you build out, arranging fruit in quads helps keep your design even.

Since I started with strawberries, I edged it with strawberries.

Fill in bare areas with blueberries and you’re ready to glaze it!

Bejeweled Buttermilk Tart
makes one 10-inch tart or one 9-inch pie

1 pie crust recipe
2 eggs
1 1/4 cups buttermilk, room temperature
3/4 cups sugar
4 tablespoons unsalted butter, melted and cooled
2 tablespoons all-purpose flour
1 tablespoon vanilla extract
1/4 teaspoon ground nutmeg
assorted cut fruit-I used 1 1/2 cups strawberries, 2 kiwi, 1 peach, and 1/2 cup blueberries
1/4 cup apricot jam
1/4 cup boiling water

Preheat oven to 375 degrees.  Prepare pie crust as directed and press into pan.  Prick all over with a fork and bake for 10 minutes.  In the meantime, stir sugar and flour together until well blended.  Stir in butter until combined.  Beat in eggs until fully incorporated.  Add buttermilk, vanilla extract, and nutmeg.  Pour into par-baked crust.  Reduce oven heat to 350 degrees and bake for 40 minutes.  Transfer to cooling rack until completely cooled.  Cover and refrigerate until cold, at least 4 hours.

Combine apricot jam and boiling water, stirring to completely blend.  Allow mixture to cool completely before using.  When ready to assemble, start at center and arrange cut fruit atop tart/pie. ~See my step by step~  Brush with apricot glaze.