Rustic Tart

Rustic Tarts are just that—a free form easy dough that is filled with fruit and baked. It is not pretty but is very yummy. The idea is that because it is not fancy or difficult, we will all feel inclined to pick up some fruit and throw one together. As a snack or the finish to a great soup and salad or casserole supper this is heaven!

Rustic Fruit Tart Dough
Yields 1 disc that will serve about 6 people

Dough:
4 oz butter, unsalted
1 cup flour
3 Tblsp sugar
1/8 tsp salt
2 Tblsp iced water
topping
1 tsp cinnamon
1¼ tsp sugar

Fruit for filling:
We are so lucky during the summer here in the Northwest because our farmer’s markets are full to brimming with luscious fruit. We hope wherever you are you are finding great inspiration in your markets as well!

¾ of an apple, pear, peach or nectarine per person or ½ a cup of sliced plums or fresh apricots, figs or berries—or any combination, let your taste buds rule—can be made into individual or larger tarts. Remember that if you want to transfer them off of the baking sheet use a baking sheet with no sides and keep the width of the tart to one you can easily manage!

Procedure:
Cut butter into 1/2 inch pieces and put in freezer for 10 minutes.
Put dry ingredients in the Cuisinart and pulse to mix.
Add butter, pulse until you have quarter sized chunks of butter mixed with the flour.
With machine pulsing add water and stop before you have a solid mass.
It should be crumbly and may have streaks of butter running through it.
Turn dough out on to a floured board.
Roll dough into a rough circle about 15” in diameter about ¼” thick and place on a parchment covered sheet pan.

Toss fruit in a bowl with flour, sugar and lemon juice.
Mound or layer fruit in the middle of the circle with 2 inches of unfilled edges all the way around.
Fold edges over fruit to form a barrier for the juice (dough will cover only a portion of the surface of the tart).

Mix cinnamon and sugar and sprinkle over the top before baking.
Bake in 350 oven for 25-35 minutes or until bubbly in the middle and golden brown on the crust.