Freeform Fruit Tart

READY IN: 55mins
Recipe by riario

This recipe is adapted from one I saw on America's Test Kitchen. It's very simple, quick and delicious!

Top Review by Roxygirl in Colorado

This was superb! I made the crust the crust ATK included in the recipe. I used 3 cups fresh apricots, 1 cup blueberries, and 1/3 cup raspberries. The flavor of the apricots was so tangy and fresh tasting! We couldn't resist adding a scoop of vanilla ice cream. Thanks for posting, Riario- Roxygirl

Ingredients Nutrition

  • 1 pie crust (either store bought or your own recipe)
  • 3 -4 cups plums, quartered and pitted
  • 1 cup raspberries (frozen are fine just defrost them)
  • 3 -5 tablespoons sugar or 3 -5 tablespoons Splenda sugar substitute
  • 1 tablespoon granulated sugar, for sprinkling


  1. Preheat oven to 400 degrees.
  2. Combine plums, raspberries, and splenda and toss gently to combine.
  3. Roll out pie crust to 12 inches (store bought crusts are usually 9 inches so a little rolling is required).
  4. Place pie crust on parchment paper on baking sheet.
  5. Mound fruit in center of dough, leaving 2-3 inch border around edge.
  6. Fold dough up over fruit, continue around tart overlapping dough every 2 to 3 inches; gently pinch pleated dough to secure.
  7. Working quickly, brush dough with water and sprinkle evenly with 1 tablespoon sugar.
  8. Bake until crust is golden brown and fruit is bubbling, 50 to 55 minutes.
  9. Cool tart about 20 minutes.
  10. Other delicious combinations: peaches and blueberries or apricots and blackberries.

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