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Rustic Fruit Tart picture

Rustic Fruit Tart

It's hard to think of a better way to enjoy the fruits of the season. Try this tart with peaches, apricots, plums, or mixed berries. If you like, substitute the homemade pastry with store-bought puff pastry.

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  • For the crust:
  • 1 1/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1 stick (1/2 cup or 4 oz) unsalted butter, cut in cubes and chilled
  • 3 tablespoons (approximately) ice water
  • For the filling:
  • 1 1/2 pounds fresh seasonal fruit, pitted, trimmed, and sliced (if necessary)
  • 6 tablespoons sugar, split
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon all-purpose flour
  • 2 tablespoons (1/4 stick) unsalted butter, melted
  • 1 egg, beaten with a fork
  • To serve: Fresh cream or ice cream (optional)

Serves 6

  1. For the crust, place the flour, sugar and salt into the bowl of a food processor. Pulse once or twice to combine. Add the butter and pulse a few more times, until the mixture resembles coarse meal. Add 2 tablespoons of the ice water and pulse until moist clumps start to form. If mixture is too dry, add a little more water.
  2. Turn dough out of food processor onto a lightly floured surface. Gently bring the dough together to form a cohesive ball, and then flatten the ball into a disk. Wrap the disk with plastic wrap and chill for at least one hour.
  3. Preheat the oven to 400F. Toss the fruit, 4 tablespoons of the sugar, ginger and cinnamon in a bowl.
  4. Roll out the dough on a lightly floured surface to a 12 1/2-inch round. Line a rimmed baking sheet with parchment paper and transfer the dough to the baking sheet.
  5. Mix 1 tablespoon of sugar and 1 tablespoon flour in a small bowl and sprinkle the mixture over the dough, leaving a 2-inch plain border. Arrange the fruit in concentric circles on the dough, leaving a 2-inch plain border. Drizzle the melted butter over the fruit.
  6. Fold the dough border in toward the center and over some of the fruit. Brush the border with the beaten egg and sprinkle the border with the remaining tablespoon of sugar. Bake the tart until the crust is golden, about 45 minutes.
  7. Cool the tart on the baking pan for about an hour. Run a long thin knife under the tart to loosen it, and then transfer to a cutting board or decorative platter.
  8. Serve the tart at room temperature with a little fresh cream or ice cream, if you like.

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