Easy thing #1: This summer fruit tart recipe works well with all stone fruit — peaches, nectarines, plums, cherries, apricots, even pears. Easy thing #2: The crust is a no-rolling-needed affair.
You can add a little cinnamon or ground ginger to the crust if you’d like. You can be fastidious and neatly fan out the fruit or just pile it in helter-skelter. Use one type of fruit or a mix. Add nuts — or not. Glaze with a clear jelly if you so desire.
But all that’s absolutely necessary is fruit, sugar, butter and flour.
1 1/2 cup flour
1 stick butter (1/2 cup), room temperature
1/3 cup sugar
1/4 teaspoon cinnamon
4 cups (total) sliced plums and apricots (or 4 cups of any combination of sliced peaches, plums, apricots, nectarines, pears, cherries)
1/2 cup sugar
2 Tablespoons flour
1/2 teaspoon cinnamon
1/4 teaspoon vanilla extract
1/4 cup nuts – slivered almonds, chopped walnuts, pecan halves, pignoli
1/2 cup currant jelly, or other bright colored clear jelly
1. In mixing bowl add the flour, sugar and cinnamon. Slice up the butter and use your fingers to mix it in, pinching it until it resembles coarse sand and holds together loosely when balled.
2. Press dough into the bottom and up the sides of a 9″ tart pan with a removable bottom.
3. Add the sliced fruit to the mixing bowl, along with 1/2 cup sugar, 2 Tablespoons flour, 1/2 teaspoon cinnamon and 1/4 teaspoon vanilla extract. Mix well, spoon into the crust, including the juices. Sprinkle the nuts over the top.
4. Bake at 375º for 45 minutes. You can put a cookie sheet on the rack below the tart, to catch any drips.
5. Remove from oven, let cool on a wire rack. Melt 1/2 cup of clear fruit jelly in the microwave and brush evenly on top of the fruit and nuts. Let cool completely before serving.
No one will be upset if you offer whipped cream or ice cream with a slice of Summer Fruit Tart.Print This Post