Servings: 8 to 10
This rustic fruit tart is the perfect vehicle for ripe summer blueberries and peaches. The crust is free form—it just gets folded over the filling and then baked. Serve warm with a scoop of vanilla ice cream or a dollop of crème fraîche.
This recipe is excerpted from Big Buy Cooking.
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I had top notch in season peaches to use and this just turned out so beautiful. Love this crust and can easily be made in advance as someone else said and just refrigerated until ready. Comes together so easily. Beautifully balanced sweetness. Can't wait to try with other fruits!
This crust is very forgiving which makes it an easy recipe. I made the crust the day before, rolled it out to the 13" circle and put it in the fridge. The next day I just added the filling and popped it in the oven for a quick dessert.
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