Rustic Tart

prep time:: 30 min
total time:: 2 hr

Makes 1 large tart, serving 8

Patricia Post

A fun way to grow your pie repertoire.

ingredients

DOUGH:

1 1/2 cups (6.75 oz) unbleached flour
2 teaspoons granulated sugar
1/2 teaspoon table salt
11 tablespoons (5.5 oz) cold, unsalted
butter, cut in 1/2 inch cubes
1 large egg yolk
3 tablespoons whole milk

FRUIT: (choose 1 or 2 for a total of 4 cups)

apples, peeled and thinly sliced
• apricots, thinly sliced
• blueberries
• nectarines, thinly sliced
• peaches, thinly sliced
• pears, thinly sliced
• plums, thinly sliced
• raspberries
1/4 cup granulated sugar
1 tablespoon flour
large pinch salt

FLAVORINGS: (choose up to two)

1/2 tsp pure almond extract or 1 tsp pure
vanilla extract
• 1 tsp finely grated lemon zest or 1 tbs
finely grated orange zest
• 1/2 cup toasted, coarsely chopped pecans
or toasted, sliced almonds
• 2 tablespoons honey
• 1 teaspoon ground cinnamon
• 2 tablespoons fresh lemon juice

TOPPINGS: (choose one)

• granulated, brown, sanding, raw,
demarara or muscovado sugar
1 egg beaten (for wash)

directions

DOUGH:

1
Preheat oven to 350° - place rack in center.
2
Combine flour, sugar and salt in a mixer.
3
In a small bowl, mix egg yolk and milk – set aside.
4
Using the paddle beater, on low speed mix the butter into the flour until the dough holds together, approx. 1-2 minutes. Run a spatula around the bowl to loosen dough. On low speed, add the egg mix until the dough just comes together, about 15 seconds.
5
Turn the dough out onto plastic wrap, flatten into a disk, wrap and let rest in fridge 15-20 minutes. (Can keep for 4 days in fridge, or frozen for two weeks.)

FRUIT:

Choose from the list to make a total of 4 cups (all raspberry is too tart). Taste fruit so sugar can be adjusted – a few more tablespoons may be needed. Put fruit in a large bowl and toss with sugar, flour and salt to mix evenly.

ROLL THE DOUGH:

Line a heavy duty rimmed baking sheet with parchment paper. Remove dough from fridge – let sit at room temperature until pliable if necessary. On a floured surface, roll out into a 13-14 inch round. Transfer the dough round to the lined baking sheet.

ASSEMBLE:

Heap the fruit into the center of the dough round. Using your fingertips, fold the edges of the dough over some of the fruit to create a rim about 2 inches wide. Work your way around, pleating as you go. If using sliced fruit, save some to arrange on the top in a fan.

TOPPING:

1
Beat the egg and brush evenly over the surface of the dough (you won’t use all the wash). Sprinkle approximately 2 tablespoons of your chosen sugar on top.
2
BAKE until the pleats of dough are completely golden brown without a trace of pale, unbaked dough – about 55 minutes. Some juice may seep out. Transfer to a wire rack to cool, then transfer to a serving plate. (Good luck with these steps!) Slice and serve warm or at room temperature, with whipped cream, crème fraîche, ice cream, or crème anglaise if you wish.

Source: Patricia Post