Description
Unlock your inner baker with this delightful rustic tart recipe. A simple, free-form pastry filled with seasonal fruits, promising a flaky crust and vibrant flavors.
Ingredients
- 2 ½ cups (300g) all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 tablespoon granulated sugar (for crust)
- 1 cup (226g) unsalted butter, very cold and cubed
- ½ cup (120ml) ice water, plus more if needed
- 3–4 cups seasonal fruit (e.g., sliced apples, peaches, mixed berries)
- ¼ cup (50g) granulated sugar (for filling, adjust to fruit sweetness)
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch or flour (for fruit filling)
- 1 egg, beaten with 1 tbsp water (for egg wash)
- 1 tablespoon coarse sugar (for sprinkling on crust, optional)
Instructions
- Make the Dough: In a large bowl, whisk together flour, salt, and 1 tbsp sugar. Cut in cold butter until coarse crumbs form. Gradually add ice water, mixing until dough just comes together. Form into a disc, wrap, and chill for at least 30 minutes.
- Prepare Filling: In a separate bowl, toss chosen fruit with 1/4 cup sugar, lemon juice, and cornstarch.
- Assemble Tart: Roll out chilled dough on a lightly floured surface into a rough 13-inch circle. Transfer to a parchment-lined baking sheet. Pile fruit mixture in the center, leaving a 2-inch border.
- Fold and Bake: Fold the dough border over the fruit, pleating as you go. Brush exposed crust with egg wash and sprinkle with coarse sugar. Bake in a preheated oven at 375°F (190°C) for 35-50 minutes, or until crust is golden brown and filling is bubbly.
- Cool and Serve: Let tart cool on a wire rack for at least 15-20 minutes before slicing and serving warm or at room temperature.
- Prep Time: 25 mins
- Cook Time: 40 mins