Watch The Recipe Video
Easy Fruit Tart
- Servings: 110-inch tart
- 1 recipe basic pie dough or 10-inch circle of store-bought pie dough
- 2½ cups prepared ripe fruit pitted and peeled stone fruit – peaches, plums, nectarines, berries, or apples, or a combination
- sugar to taste
- 2 tablespoons butter melted OR 1 egg, lightly beaten
- Pre-heat the oven to 425ºF. Let the pastry sit out on the counter for 5 minutes just to soften ever so slightly.
- Roll the pastry into a large circle, about 10 to 11 inches in diameter and about ¼-inch thick. Doing this right on a silicone liner with a little flour when necessary, makes it very easy to transfer to a cookie sheet. Alternately, you can lightly dust the pastry with flour and roll it out between two sheets of plastic. Transfer the circle to a cookie sheet.
- Toss the fruit together in a bowl. Add as much sugar as the fruit needs, depending on how ripe the fruit is and how sweet you’d like the tart to be.
- Cover the pastry circle with the fruit, leaving a border around the edge of the circle of about 1 to 2 inches bare. Fold the edges of the pastry up around the fruit, pinching the pastry together so that it stays in place. The center of the fruit should still be exposed.
- Brush the edge of the pastry with the melted butter and drizzle any remaining butter on the fruit in the center. Bake at 425ºF for about 45 minutes, or until the pastry is nicely browned and the fruit in the center is bubbling.
- Remove, cool and serve with some whipped cream.