I’ve been making Rustic Fruit Tart 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.
1 ⅓cupflouryour mix of white+whole wheat+pastry flour+fresh ground flour+hint of spelt
3tablespoonssugar
¼teaspoonsalt
7tablespoonscold cubed butter
water
Filling
¾cupsugarlower or increase for your taste and fruit tanginess
¼cupflour
lemon zestoptional
cinnamon
3-4cupsfruitfresh 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)
2tablespoonsbutter
Glaze
¼cupicing sugar
1 ½teaspoonsmilk
vanilla/almond extract
Instructions
Dough
Preheat the oven to 375F.
Combine the 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.)
Filling
Combine all ingredients and stir together.
Pour filling on dough and spread out to within 2" of the edge. Fold over those edges!
Bake 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.
Notes
Rustic Mini Fruit Tarts
Divide the dough into 6 or 8 pieces.
Roll out to ¼ inch thick circles.
Fill with fruit and fold in the edges.
These still bake for similar time, but check them after 30 minutes to make sure.