I’ve been gone for an embarrissingly long time. I’m sorry, will you forgive me? See the thing is, I’ve been really busy. Not just your average “Oh I’m been busy” statement.
I’ve been growing a baby.
Wooohooo! I’m just entering my second trimester, and hoping the nausea and exhaustion will wane a bit, as I honestly haven’t planned a menu or cooked much of a real dinner in about 6-7 weeks. Lots of snacks. My poor poor Cowboy. Lucky for you, shortly before this onslaught, I did bake a rustic fruit tart and take a picture for you! And since this was approximately 7 weeks ago, I now want to go make one right now. Dang it. (Don’t have time, need to milk the cow in an hour!)
I’ve been making this for eons. Or as much as a 20 year old could have baked in their life. It’s the perfect palette for whatever fruit is in season, your fridge or your freezer. This one was rhubarb, peach and cranberries. The cranberries were just a hint, enough to add a zing. I find it much easier than a dish pie to make and it’s great for a casual dessert, yet has a rustic greatness that you could put on any fancy plate to dress it up. No plate needed! So take it to a summer bbq and share it around.
I hope you enjoy it, because it’s a family favourite!
Rustic Fruit Tart
Makes 8 slices
1 1/3 c flour (your mix of white+whole wheat+pastry flour+fresh ground flour+hint of spelt)
3 tbsp sugar
1/4 tsp salt
7 tbsp cold cubed butter
3/4 c sugar (lower or increase for your taste and fruit tanginess)
1/4 c flour
lemon zest (optional)
3-4 c fruit, fresh or still frozen if using from freezer. (Be creative! Fall fruits in fall, summer fruits in summer if you really want to show case the seasons. I’ve used frozen tropical fruit mix before at my Dad’s and it was great)
2 tbsp butter
1/4 c icing sugar
1 1/2 tsp milk
Filling: Combine all ingredients and stir together.
Combine flour, sugar and salt. Cut in butter using a pastry blender (or grate frozen butter). Add enough water to form a dough. Knead a few times for it to hold together. Roll our on a cookie sheet/pizza pan to a 14″ circle. (Alternatively flour your counter, roll it out and transfer.) Pour filling on dough and spread out to within 2″ of the edge. Fold over those edges!
Bake at 375F for 45-50 minutes. When you bake it, juices will go all over the pan, and most likely burn or heavily brown a bit. Put it on tinfoil or parchment to save clean-up. It’ll still turn out just great and come off the pan fine! Cool slightly, then drizzle with glaze.
Glaze: Mix all together in a bowl. Add more milk if needed to get desired consistensy. It needs to be pourable but not so that it will run off of the tart.
Someone can’t wait to dig in!