Rustic Fruit Tart Recipe

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Make this Rustic Fruit Tart for an easy summer dessert that will delight the taste buds.

 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


Fruit Filling:
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
30 minutes.

Pat crust with heel of hand to create 12-inch round about 38 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.

Published on Oct 6, 2010

Grit Magazine

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