From Mary Pat Carlson and the Door County Wildwood Market, located on her Wisconsin property – which includes a century-old cherry orchard – comes this Rustic Fruit Tart recipe.
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Rustic Fruit Tart
10 tablespoons (11⁄4 sticks) cold butter
11⁄2 cups unbleached all-purpose flour
1⁄2 teaspoon salt
3 to 6 tablespoons ice water, divided
1 pound fruit: cherries, berries, peaches, rhubarb, etc.
1⁄2 to 3⁄4 cup sugar, depending on sweetness of fruit, divided
Working with cold butter, cut into small pieces. In food processor, pulse flour, salt and butter for 1 second, 12 times. Mixture should look like coarse bread crumbs with butter pieces the size of small peas. Sprinkle 1 tablespoon ice water over mixture and pulse for 1 second. Repeat until dough forms small curds and holds together when pinched.
Pour out on parchment paper or wax
paper. Gather into 4-by-12-inch mound. Using heel of hand, knead dough twice. Gather and shape into 4-inch disc. Chill
Pat crust with heel of hand to create 12-inch round about 3⁄8 inch thick. Leave dough on parchment paper.
Place fruit in center of crust, leaving 2-inch border. Sprinkle sugar over fruit. Fold border over fruit, leaving center open. Pleat crust to secure, but do not press into fruit. Brush dough with water and sprinkle with 1 tablespoon sugar. Slide parchment and tart onto cookie sheet or jellyroll pan.
Bake at 325°F until golden brown, about 50 minutes. Keep an eye on crust. If it browns too quickly, cover crust loosely with foil. Serve with ice cream, whipped cream or a fruit sauce.