I'm loving all the fresh fruit available now. I tried making a fruit tart the other day and mmm, it was so good, and without the fuss of fitting the crust into a pie plate, covering it, crimping it and so on. This went together in a snap. I got this recipe from Fine Cooking magazine - the August/September 2005 issue.
Use your regular pie crust dough. I make mine with whole wheat flour - I like the nutty flavour, and it makes me feel like I'm maybe eating something healthy!
Roll the dough into a 14 inch circle. It's all right if the edges are a little ragged. Fold into quarters and lift carefully onto a parchment paper lined baking sheet. Unfold.
Prepare the filling:
4 cups fruit - I used plums and a few apricots. Slice them thinly, no need to peel.
1/4 cup sugar
1 Tablespoon flour
1 teaspoon finely grated lemon zest
1/2 teaspoon ground cinnamon
Toss everything together.
Heap the fruit in the center of the dough round. Then fold the edges of the dough over some of the fruit, creating a rim about 2 inches wide. Work your way around the circle, pleating the dough as you go.
Brush the dough with light cream and sprinkle with sugar - I used gold sanding sugar since I had some in the cupboard. But any sugar will work.
Bake the tart at 350 degrees for about 55 minutes. Some of the juice is likely to escape, but that's okay. Serve warm with a scoop of ice cream or dollop of whipped cream. Or maybe some custard sauce.
Leftovers are great for breakfast!
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