Recipe by gailanng
Adapted from Fine Cooking. A dessert that can be personalized by the combination of fruits available or desired. The free form shape of the tart means that you don't have to search for special baking equipment.
Top Review by Katzen
Loved this recipe, gailanng! I added a bunch of fruit I had on hand... in the end, it tasted fantastic, with "reclaimed" pears and apples (from orchards that had been abandoned 10 years ago, and are orgainic), wild blueberries, and strawberries. Who could complain - particularly with the delicious orange zest and vanilla added to all that wonderful fruit? I love how it comes together, too - no fancy schmancy crimping, and it looks so wonderfully rustic with the egg wash and coarse sugar. Great recipe - and one I'll use often! Made for PRMR Tag.
- 1 1⁄2 cups flour
- 2 teaspoons sugar
- 1⁄2 teaspoon salt
- 11 tablespoons cold unsalted butter, cut into chunks
- 1 egg yolk
- 3 tablespoons whole milk
- 4 cups fresh fruit, blueberries, blackberries, raspberries (apricots, peaches, pears, apples cutting larger fruits to size may also be used)
- 1⁄4 cup sugar
- 1 pinch salt
- lemon zest or orange zest, about 1 teaspoon
- 3 tablespoons flour or 3 tablespoons quick-acting tapioca
- 1⁄2 teaspoon vanilla
Egg Wash and Crust Topping
- 1 egg (for the egg wash)
- raw sugar or brown sugar, to top the crust
Directions See How It's Made
- In a stand mixer, combine dry ingredients for crust and stir to mix. On low speed, add butter until the flour is crumbly and the butter is the size of peas.
- Mix egg yolk and milk together then add to flour mixture until just combined (about 15 seconds).
- Remove the mixture from the bowl and put on a floured surface. Knead quickly until it just comes together. The dough will be dotted with butter spots throughout. Tightly wrap in plastic wrap, refrigerate and let it rest for 15-20 minutes.
- Preheat oven to 350 degrees.
- In the meantime, in a large bowl toss together ingredients for the fruit filling; set aside.
- Remove pastry ball from refrigerator and place on a floured surface or a floured Silpat. (Just rolling between 2 pieces of plastic wrap may be easier.) Place the plastic wrap on top of the dough ball and proceed to roll out until approximately 12 inches across and 1/8 inch thick. Transfer crust to a baking sheet.
- Ladle filling in the center, leaving a few inches of dough around the edges and pull over the free edges on top of the fruit filling leaving the center exposed. Brush the dough edges with egg wash and top with sugar in the raw or brown sugar.
- Cook for 55 minutes or until crust is browned and the fruit is bubbling.