This is the perfect little tart for summer fresh fruit- not too sweet and flaky! Use fresh strawberries, raspberries, or any other favorites like peaches, apples, and more!
Rustic Fruit Tart
Heat oven to 400 degrees, and if you have one, add a pizza or baking stone on center rack.
- 2 cups flour
- pinch of salt
- 1 tablespoon sugar
- 1 ½ sticks butter
- ice water
Mix flour, salt and sugar. Cut butter into the dough until pieces are size of peas. Sprinkle ice water to moisten dough – does not need to be wet. Turn out onto plastic wrap and press into a disc. Wrap well with and place in fridge for 30 mins.
- One Pint Strawberries (hulled and cut into wedges) or other fresh fruit
- 1-2 tablespoons sugar
- 1 teaspoon cornstarch
While dough is setting in fridge, toss fruit with sugar and cornstarch. Allow to sit, to let berries get juicy!
Roll out dough on floured surface to approximately 12” diameter circle (remember – this is rustic, not perfect!!). You also don’t want to over-handle or over-roll the dough – butter will melt before you get it in the oven!
Transfer the dough onto sheet of parchment paper (if not using a baking stone, place on parchment lined baking sheet.)
Arrange the fruit filling in the center of dough, allowing about a 1 ½ inch clear space to the edge of the dough. Pull the edges of the dough up and over the filling, being sure not to leave any holes where the juices can leak out during cooking. The look will be rustic, uneven.
Brush the top of the crust with melted butter, cream, or egg white wash (egg white whipped with a little water). Sprinkle turbinado sugar over the crust.
Keeping the dough on parchment paper, place the dough on baking stone in oven and bake for approximately 45 minutes. You may want to rotate once in middle of baking process. Remove from oven when tart is golden. Enjoy!