Tuesday, August 24, 2010

Free-Form Fruit Tart (Recipe)

Last week I mentioned the free-form peach tart that my family enjoyed so much.  So today, by popular demand, I'm sharing the recipe.  This was adapted from How to Cook Everything (Mark Bittman, 2006 edition). Note that, because the peach filling contains no added sugar, it's not very sweet. If you like it sweeter, you may wish to add some sugar to the peaches.

Free-Form Peach Tart

1-1/8 cups all-purpose flour, plus some for dusting work surface
1 tablespoon sugar
8 tablespoons (1 stick) cold salted butter, cut into about 8 pieces
About 3 tablespoons ice water

2 cups peeled, thinly sliced peaches
2 tablespoons butter, softened
Cinnamon/sugar mixture

Make the crust: Combine flour and sugar in food processor or chopper; pulse once or twice. Add the butter and process until ingredients are blended and the mixture resembles cornmeal. (I used a 1-cup chopper and had to do this in batches.) Transfer the mixture to a bowl and sprinkle 3 tablespoons of water over it. Use a wooden spoon or rubber spatula to gradually gather the mixture into a ball; if it seems dry, add another 1/2 tablespoon ice water. When you can make the mixture into a ball with your hands, do so. Wrap in plastic and flatten into a small disk. Freeze for 10 minutes or refrigerate for 30 minutes. (Can refrigerate for a day or two, or freeze indefinitely.)

Preheat the oven to 425 degrees F.

Assemble the tart: Roll out the dough into a very rough circle, about 9 or 10 inches in diameter. This can be done directly on a baking sheet, or (as I did) on a lightly floured sheet of foil, which I transferred to a baking sheet.

Cover the circle of dough with the fruit, leaving about a 1-1/2-inch border all around.

tart step 1

Fold up the edges of the crust around the fruit, pinching them together. Don't try to cover all the fruit, just the outside edge. It doesn't have to look perfect!

tart step 2

Brush the crust with most of the softened butter, and brush a little onto the fruit; sprinkle with cinnamon sugar.

tart step 3

Bake until the crust is golden brown and the fruit bubbly, 20 to 30 minutes. Let cool ... or serve warm. Would be outstanding with vanilla ice cream!

tart step 4
I'm linking up to Tasty Tuesday.

9 comments :

  1. This looks amazing. Yumm-o. Thanks so much for sharing this for tasty tuesdays.
    alicia

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  2. This looks delicious and pretty too! I love the photos.

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  3. That looks so delicious. And thanks so much for stopping by my blog today. I hope you will give the gingerbread layer cake a try.

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  4. Yeah I so knew you wouldn't let me down with out the recipe ;). Stared it for soon, put cutting my own peaches .. hmm ... hehe :)

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  5. This looks like a Crostata! It's a french dessert and very easy. You can fill them with so many things. YUM

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  6. I am not telling Marc about this...
    Next thing you know, our family vacation will be to your house for all your sweets and the cucumbers! ( Not to mention some serious book reading!)
    How are you doing today?
    Thinking of you!
    ~ hugs!

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  7. This looks delicious! I love desserts that include fresh fruit in the recipe.

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