Simple Fruit Tart
April 25, 2011
Flour while gradually adding half and half
Any glass Pyrex tart/pie pan
Any berries with peaches, nectarines, plums, or apricots (together)
Granulated Sugar (or brown, if wanted)
In This Recipe
Preheat oven to 350° F or 375 if at high altitude. Crust: Mix ingredients in listed order with plastic spatula.
Form dough into one ball and wrap in plastic wrap.
Put in refrigerator for 2 hours.
While the dough is in the refrigerator, cut the fruit into 1 inch by 1 inch pieces.
Place all fruit in bowl, and refrigerate until crust is ready.
When crust is ready, roll out on a surface with flour quickly, so the butter in the dough does not melt.
Roll dough in a large circle, thin enough to cover pan. Place in pan.
Once in pan, add fruit and fold excess crust over the surface.
Sprinkle sugar over tart and cook in oven for 40-50 minutes, depending on how hot your oven is, or when the visible crust is a golden brown.
Let cool for 15-20 minutes and enjoy.
See what other Food52ers are saying.
Popular on Food52
August 19, 2013
thank you for the recipe, it looks delish! I don't bake regularly and I can't figure out what you mean by "1 1/2 cup Flour while gradually adding half and half". How much half & half are we adding? Thank you!
June 18, 2011
June 19, 2011
Love u, Slew!
May 5, 2011
Such a good recipe! Thank you so much for sharing it with us, slewcooks4u!