[title subtitle=”words and images: Catherine Frederick, adapted from Sally’s Baking Addiction”][/title]
This delicious tart is easy as pie to make, well, much easier than pie actually, which is one of the reasons I love it so. Don’t get me wrong; I really enjoy making pies with light and flaky crusts and creative designs on top. But that takes time, and I seem to be in short supply lately. But, being short on time doesn’t diminish my craving for a fresh-baked dessert heaping with fresh fruit. Now is the perfect time for strawberries, so be sure to go out and pick your own! Throw in some blueberries and peaches for some added yum, a quick, rustic-style crust and you’re in business. Serve it up with a sweet glaze or a scoop of vanilla ice cream. This rustic tart is best when eaten the same day it’s baked, but will keep in the refrigerator for up to three days — but I doubt it lasts that long. Enjoy!
Ingredients
FILLING
2 cups fresh strawberries (sliced)
2 fresh peaches (peel, pit, slice)
¼ – ½ cup fresh blueberries
2 Tablespoons sugar
1 teaspoon vanilla extract
CRUST
1 ½ cups flour
3 Tablespoons sugar
¼ teaspoon salt
½ cup cold unsalted butter (chunked)
¼ cup ice water, more if needed
1 egg for egg wash (beaten)
Tip: Pop butter in freezer for 15-20 minutes before cutting into chunks
GLAZE
1 cup powdered sugar
1 Tablespoon heavy cream, more if needed
¼ teaspoon vanilla extract
¼ teaspoon almond extract
Method
FILLING
Combine strawberries, blueberries and peaches in a bowl. Add vanilla and sugar, stir to coat. Move bowl aside to let flavors blend.
CRUST
Combine sugar, salt, flour in a bowl. Add butter. Using your hands, or a pastry cutter, mix until pea size crumbles form. Add ¼ cup ice water, smash mixture with fork until combined. If dough is too dry, add more ice water— up to 2 Tablespoons.
Mix dough with hands until a nice dough ball forms. Flatten dough ball into a thick circle, wrap in Saran Wrap, place in refrigerator for a minimum of 1 hour.
GLAZE
Add all ingredients in small bowl.
Stir to combine.
Assemble & Bake
Preheat oven to 425°F. Place Silpat on baking sheet, or line baking sheet with parchment paper.
Flour the working surface, roll dough out to a 12-inch round. Move dough to baking sheet. Using a slotted spoon, add fruit to the center of dough, leave a 2 to 3-inch border. Fold edges of dough over fruit — dough can overlap. Seal edges by pressing together lightly. Drizzle leftover juice on top of fruit, reserving about 2-3 Tablespoons.
Brush dough with egg wash and sprinkle crust lightly with sugar. Bake 25-30 minutes or until crust begins to brown. Remove from oven, let cool just a bit, drizzle on glaze and serve warm!
