Fresh Fruit Tart
Ingredients
- 1-½ cups all-purpose flour, plus more for rolling
- ½ tsp. salt
- 4 tbsp. granulated sugar
- 11 tbsp. unsalted butter, cold
- 1 egg yolk, beaten
- 2-½ pounds fruit like peaches, nectarines, figs, apricots, plums
- 6 tbsp. red currant jelly or other preserves, depending on fruit
- 1 cup crème fraîche, for serving (see note)
Instructions
- In a bowl or food processor, blend flour, salt and 2 tablespoons sugar.
- Dice 8 tablespoons of the butter.
- Use a pastry blender or two knives to blend flour mixture and butter, or pulse together in a food processor, to make a crumbly mixture.
- In a small bowl, beat the egg yolk with 3 tablespoons cold water.
- Dribble egg yolk over the flour mixture; stir or pulse slowly until the mixture starts clumping together; a bit more water may be necessary.
- Gather dough in a loose ball and form into a disk on a lightly floured surface.
- Pre-heat the oven to 375°F.
- Roll out dough and line a 10-inch loose-bottom tart pan.
- Line pastry with a sheet of foil and spread pastry weights or dry beans on top.
- Place in the pre-heated oven and bake 12 minutes.
- Meanwhile, melt the remaining butter, cooking it on low until it turns a light nut brown.
- Pit fruit, except figs, and cut in eighths or, if fruit is small, fourths.
- After 12 minutes, remove foil and weights from pastry.
- Return pastry to oven and continue baking until it is lightly browned; another 8 to 10 minutes.
- Remove pastry from oven and increase temperature to 400°F.
- Brush pastry with preserves.
- Arrange fruit in tight concentric circles, starting by placing it around the perimeter, skin side down, against the vertical sides of the pastry and standing it up as much as possible.
- Brush with melted butter; dust with remaining sugar.
- Place back in the oven and bake about 35 to 40 minutes or until edges have browned but fruit has not collapsed.
- Cool before serving with crème fraîche.
Notes
There are many substitutes for crème fraîche: sour cream, Greek yogurt, mascarpone cheese and coconut cream.
