This recipe is for a simple and rustic free-form tart that can be made with a variety of fruits. It is a versatile dessert that is perfect for beginners and always impresses with its delicious flavors. The tart is filled and baked right on a baking sheet, making it easy to prepare and serve. The crust is a sweet tart crust that adds a buttery and flaky base to the tart. The filling can be made with ripe stone fruits like peaches, plums, or nectarines, thinly sliced apples or pears, or even berries. The tart is baked until the crust is golden brown and the fruit is bubbly, creating a delightful combination of textures and flavors. It can be served warm or at room temperature, and you can dust it with confectioners’ sugar or top it with ice cream or whipped cream for added indulgence. This recipe allows for creativity and customization, making it a go-to dessert for any occasion.
MAKES: 8 servings
TIME: About 1 hour, plus time to chill the crust, largely unattended
INGREDIENTS:
- 1 recipe Sweet Tart Crust, chilled until firm but not hard
- 2 pounds pitted, peeled, and sliced ripe stone fruit (such as peaches, plums, or nectarines), or peeled, cored, and thinly sliced apples or pears, or about 3 cups of berries
- 2 tablespoons unsalted butter, melted
INSTRUCTIONS:
- Preheat the oven to 425°F (220°C).
- Roll the tart crust out until it is about 1/8 inch thick. You can either roll it on a board sprinkled with flour or roll it between two sheets of plastic or parchment lightly dusted with flour. The shape doesn’t have to be perfect; it can be round or irregular. Place the rolled crust directly on a baking sheet.
- Cover the crust with the fruit, leaving about a 1 1/2-inch border all around. Fold up the edges of the crust around the fruit, pinching them together. You don’t need to cover all of the fruit, just the outer rim of it.
- Brush the exposed dough with most of the melted butter, and brush a little onto the fruit as well.
- Bake the tart in the preheated oven for 20 to 30 minutes, or until the crust is golden brown and the fruit is bubbly.
- Remove the tart from the oven and let it cool on a rack. Serve the tart warm or at room temperature.
Simple Ideas for Free-Form Tarts:
- Add a layer of crushed almonds or walnuts under the fruit for added texture and flavor.
- Brush the fruit with a combination of 2 tablespoons of honey and 1 tablespoon of melted butter before baking.
- Toss the fruit with 1 teaspoon or more of ground cinnamon before placing it on the crust for a warm and aromatic flavor.
- Sprinkle a mixture of 1/2 teaspoon of ground cinnamon and 2 tablespoons of sugar (or just plain sugar) over the fruit after brushing it with butter. Avoid using confectioners’ sugar.
- Toss the fruit with 1 teaspoon or more of minced crystallized ginger for a unique and spicy twist.
These simple ideas allow you to customize your free-form tart and experiment with different flavors and textures. Whether you choose to add nuts, spices, or a touch of sweetness, these variations will elevate your tart and make it even more delicious. Enjoy the tart on its own or pair it with your favorite accompaniments for a delightful dessert experience.
