Mmmmm! Made a delicious Rustic Tart with this recipe and apricots last night. So good!

I love fruit tarts and I love to bake, but in the summer I would rather not spend too much time on a dessert. So this is perfect, it comes together quickly, is amenable to so many variations and it doesn’t matter what it looks like!

Rustic Fruit Tarts

(adapted from Fine Cooking issue 73)

Dough

1 1/2 cups flour

2 tsp sugar

1/2 tsp salt

11 Tbs unsalted butter, cold

1 large egg yolk

3 Tbs milk

Combine flour, sugar and salt in a stand mixer (or bowl if doing by hand) and add the butter in 1/2 inch cubes, mix on low speed until it holds together when you clump it with your fingers. Mix egg and milk in a small bowl and add to the flour mixture. Blend until it just comes together. Turn dough out onto a sheet of plastic wrap and let it rest in the refrigerator for 15-20 minutes.

Preheat oven to 350F. Line a baking sheet with parchment paper. Roll dough out on a floured surface into a round about 13 inches in diameter. Put dough on a baking sheet and make filling.

Fruit Filling

4 cups fruit (nectarines, blueberries, raspberries, peaches, pears, plums) thinly sliced

1/4 sugar

1 Tbs flour

pinch of salt

1/2 tsp almond or vanilla extract or 1/2 cup toasted almonds or pecans

Toss the fruit with the sugar, flour, salt and flavoring. Heap the fruit into the center of the dough and gently fold the dough up over the fruit to create a rim. Brush with an egg wash and sprinkle with demerara or turbinado sugar. Bake for 55 minutes or until golden brown.

I used a combination of nectarines and blueberries with toasted almonds. It was delicious!