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.
Great recipe! I substituted the berries for pears and apples. After I filled the tart, I topped with a handful of blueberries. Everything else I used exact measurements. Next time I’ll add more blueberries and sprinkle more sugar on top.
As far as prep, I prepared the fruit filling while the dough was cooling. After I rolled out the crust, I added the fruit immediately (no need to return dough to the fridge).
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.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.