Rustic Fruit Tart

I’ve been making this for eons. Or as much as a 25 year old could have baked in their life. It’s the perfect palette for whatever fruit is in season, your fridge or your freezer. This one was rhubarb, peach and cranberries. The cranberries were just a hint, enough to add a zing. I find it much easier than a dish pie to make and it’s great for a casual dessert, yet has a rustic greatness that you could put on any fancy plate to dress it up. No plate needed! So take it to a summer bbq and share it around.

I hope you enjoy it, because it’s a family favourite!

Rustic Fruit Tart

Makes 8 slices

Dough:

1 1/3 c flour (your mix of white+whole wheat+pastry flour+fresh ground flour+hint of spelt)

3 tbsp sugar

1/4 tsp salt

7 tbsp cold cubed butter

water

Filling:

3/4 c sugar (lower or increase for your taste and fruit tanginess)

1/4 c flour

lemon zest (optional)

cinnamon

3-4 c fruit, fresh or still frozen if using from freezer. (Be creative! Fall fruits in fall, summer fruits in summer if you really want to show case the seasons. I’ve used frozen tropical fruit mix before at my Dad’s and it was great)

2 tbsp butter

Glaze:

1/4 c icing sugar

1 1/2 tsp milk

vanilla/almond extract

Filling: Combine all ingredients and stir together.

Dough:

Combine flour, sugar and salt. Cut in butter using a pastry blender (or grate frozen butter). Add enough water to form a dough. Knead a few times for it to hold together. Roll our on a cookie sheet/pizza pan to a 14″ circle. (Alternatively flour your counter, roll it out and transfer.) Pour filling on dough and spread out to within 2″ of the edge. Fold over those edges!

Bake at 375F for 45-50 minutes. When you bake it, juices will go all over the pan, and most likely burn or heavily brown a bit. Put it on tinfoil or parchment to save clean-up. It’ll still turn out just great and come off the pan fine! Cool slightly, then drizzle with glaze.

Glaze: Mix all together in a bowl. Add more milk if needed to get desired consistensy. It needs to be pourable but not so that it will run off of the tart.

Someone can’t wait to dig in!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s