Here a tender but sturdy crust beautifully marries with ripe, succulent fruit.
Make Ahead Tips
The dough can be made (but not rolled out) up to four days before baking. Keep the disk of dough refrigerated, tightly wrapped in plastic.
The tart may be baked up to six hours ahead of serving.
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A classic rustic tart - I have used this for different fruit combinations, and I prefer using Meyer lemon zest when available to give it that slight herbaceous taste, and a bit of fresh ginger depending on the fruit.
I have made this several times. It is a quick, easy, and delicious dessert. Everyone always loves it!
Delicious! Crust was lovely, flakey, yummy. I increased the berries from 4 cups to about 5 cups or so...I think it could've handled a bit more.
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