Stone Fruit Tart
My love for making free-form tarts began with the fact that my pie crusts have always been a mess. As much as I have tried, my crusts never came out as pretty as in the magazines. When I discovered free-form (“rustic”) tarts I thought Now this I can do! I realized not only are tarts easier to assemble, but they are as beautiful and delicious as pies.
Summer is the best time to make tarts and show off stunning, gorgeous fruit. Stone fruits such as peaches, apricots, and plums are abundant and fresh. Berries are at every market stand and U-Pick. I pair the sweet fruit with a sturdy tart dough. For the crust I use a mix of Bob’s Red Mill all-purpose flour and whole wheat flour. You will get a nice, tender crust with a little heft from the whole wheat.
Stone Fruit Tart
Serves about six people
Butter Tart Dough
1 cup (5 oz) Bob’s Red Mill All-Purpose Flour
1/2 cup (2 1/2 oz) Bob’s Red Mill whole wheat flour
1/2 tsp Kosher salt
10 tablespoons unsalted butter, cut into tiny pieces and chilled on a dinner plate
3 tablespoons ice water
Stone Fruit Filling
1 pound stone fruit (mix of peaches, plums, nectarines, apricots, etc) peeled, pitted, and thinly sliced
1 cup of berries (blackberries, marionberries, blueberries, raspberries, etc)
1 tablespoon fresh lemon juice
1/4 cup – 1/2 cup sugar (see recipe, step #4)
1 egg white
- Process flour and salt in food processor to combine. Scatter butter pieces on top of flour mixture and process until mixture looks like coarsely ground cornmeal, about 10 pulses. Turn on food processor and slowly add ice water. Process until dough turns into a ball.
- Remove dough from food processor and form into a disk. Wrap in plastic wrap and refrigerate one hour.
- When ready to roll, remove from refrigerate about 10 minutes prior. Set oven to 375 degrees. On a piece of lightly floured parchment paper, roll dough into a 12-inch circle. Place dough with the parchment on a baking sheet and refrigerate for 30 minutes.
- Meanwhile gently toss fruit, lemon juice and sugar (start with 1/4 cup sugar and taste mixture, adding more sugar only if necessary).
- Remove tart dough from refrigerator, place fruit in the center of the dough piling up if needed. Fold dough over fruit, pleating as you go. Gently pinch pleats together. Do not press dough onto the fruit.
- Brush egg white over dough with pastry brush. Sprinkle dough and fruit lightly with sugar. Bake for 50-60 minutes or until crust is golden. Check crust during baking. If the crust is getting brown and you still have a bit of time to go, lightly tent with foil for the remaining baking time.
- Remove tart from oven and let cool about 30 minutes before serving. Top with ice cream or fresh whipped cream, if desired.
This is not a sponsored post. All opinions are my own.