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10 August 2010

{sweet treat tuesday: summer fruit tart}

Yes - I told you that I was back...and with it comes some good recipes!!!  I just made this the other night and Mister was swooning with delight.  {I know something is good when he takes a bite of something and without any effort says a quiet "yummmmm".} ...music to my ears!


{This -obvious- photo is from the cookbook....though I have some personal pictures below, we got so excited to eat it and failed to take a photo of the end result!!!  Trust me....it looked THIS good!}
 
I love this tart because it's so much like the essence of summer {to me at least}.  What do I mean?! It's a free-form tart...meaning, no pie dish or tart dish is needed.  And the crust...it's perfect against the fruity center.  This recipe came from one of my favorite cookbooks - The America's Test Kitchen Family Cookbook, Heavy-Duty Revised Edition  All credit for this can only go to them...and they deserve it!


DOUGH
2 tbls sour cream
2 tbls ice water
1 cup all-purpose flour
1/4 cup fine-ground cornmeal (it makes a difference!!)
2 tsp sugar
1/2 tsp salt
7 tbls unsalted butter, cut into small pieces (chilled)

FILLING
3 cups mixed berries - or pitted stone fruit, cut into 1/4 inch slices
2-3 tbls sugar
2 tbls unsalted butter, cubed into small pieces
1 tbls water

1. For the dough: stir the sour cream and water together in a small liquid measuring cup and refrigerate until needed.  Process the flour, cornmeal, sugar, and salt in a processor until combined. (I used a blender, as i don't have a food processor). :( Scatter half of the butter pieces over the top and process, using short pulses.  Scatter remaining butter and continue to incorporate.  Continue to pulse, while pouring the sour cream mixture through the feed tube, until dough just comes together.  Turn dough onto a sheet of plastic wrap and press into a 6-inch disk.  Wrap tightly in plastic wrap and refrigerate for at least 1 hour.


2. When ready to roll and bake the tart, preheat oven to 400 degrees (adjust oven rack to middle position).  Roll the dough between 2 large sheets of parchment paper (NOT WAX PAPER!!!).  Roll out into a 13-inch round.  Slide the dough, still between the parchment paper, onto a baking sheet and refrigerate until firm...about 20 minutes. 

3. For the filling: discard the top sheet of parchment and pile the fruit in the center.  Leave a 2 to 3 inch border.  {I used frozen fruit that I had...so defrosted it first.}


Sprinkle 1 to 2 tablespoons of the sugar over the fruit (depending on how tart the fruit tastes) and dot with the butter. 

4. Fold the edges of the dough over the fruit.  Brust the top of the tart with water and sprinkle with remaining tablespoon of sugar {I used raw sugar}. ...This below picture is pre-water/sugar.


5. Bake until the crust is golden brown and crisp and the fruit is bubbling, about 40 minutes.  Transfer the baking sheet to a wire rack and let tart cook for 10 minutes.  Slide tart off the baking sheet and cool on the rack until warm or room temp, before serving.  Add a some homemade whipping cream and your heart will be ever so happy!!

Let me know if you try this...and if so, take a photo, so I can post it! 


Happiest of Tuesdays to you. :)


xx,
tal


{P.S. Tart dough differs from pie dough.  It should have a crisp texture...not flaky. Definitely use this dough recipe for free standing tarts.  It's sturdy enough to hold up to the juices, etc.}

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