Rustic Fruit Tart
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.
Servings: 8 slices
- 1 1/3 cup flour, your mix of white+whole wheat+pastry flour+fresh ground flour+hint of spelt
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 7 tablespoons cold cubed butter
- 3/4 cup sugar, lower or increase for your taste and fruit tanginess
- 1/4 cup flour
- lemon zest, optional
- 3-4 cups 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 tablespoons butter
- 1/4 cup icing sugar
- 1 1/2 tsp milk
- vanilla/almond extract
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.)
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.
Rustic Mini Fruit Tarts
- Divide the dough into 6 or 8 pieces.
- Roll out to 1/4 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.