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Prep time
15 minutes
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Cook time
45 minutes
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Makes
one 9 inch tart (round or square)
Author Notes
This is one of the three versions I made of my super easy Roasted Fruit Tart, but you can really use any fruit and any kind of cookie to make a tart like this! I first roasted cantaloupe after reading about how The Joy of Cooking does it, courtesy of Kristen + Genius Recipes. It intensifies the flavor in a less exciting, under-ripe melon, and adds a lovely touch of caramelized goodness to a really sweet, juicy one. I love the flavor paired with cherries, which get sort of jammy when roasted. —Erin Jeanne McDowell
Ingredients
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1 3/4 cups
(from about 14 oz/397 g cookies) graham cracker crumbs
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10 tablespoons
unsalted butter, melted
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1 1/2 pounds
cantaloupe, peeled and cubed
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1 pound
cherries, pitted
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1/4 cup
granulated sugar, divided
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pinch fine sea salt
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4 tablespoons
honey
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whipped cream, for serving
Directions
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Preheat the oven to 350°F. In a medium bowl, mix the cookie crumbs and melted butter to combine. The crumb mixture should hold together well when squeezed between your fingers.
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Press the crust evenly into a 9-inch tart pan (it works with either a circle or a square pan). Bake the crust for 10-12 minutes, or until it’s slightly golden brown and appears set. Cool completely.
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Raise the oven temperature to 400°F. Place the cantaloupe and cherries in two separate medium bowls. Sprinkle half the sugar and a little bit of salt over each fruit, and toss gently to combine. Let macerate until the fruit appears juicy, 10-15 minutes.
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Roast each fruit on their own baking sheet, as they will take different amounts of time. Roast the cantaloupe until lightly caramelized at the edges, 20-25 minutes. Roast the cherries until just tender, 15-18 minutes.
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Drizzle 2 tablespoons of honey over each tray of roasted fruit, and give one or two gentle tosses to combine. Let each fruit mixture cool completely on their baking sheet.
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Arrange the fruit inside the cooled crust. If the fruit is super juicy, you can sort of drain it from the excess juice with a slotted spoon before putting into the crust. If the juice on the baking sheet is more jammy in texture, you can scoop it right into the crust with the fruit.
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Serve with whipped cream. (The tart should be served relatively soon after assembly. Depending on the combination of fruits and cookie type used, the crust can start to absorb moisture from the fruit after 2-3 hours, and may eventually become soggy.)
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!
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