Freeform Fruit Tart

"This recipe is adapted from one I saw on America's Test Kitchen. It's very simple, quick and delicious!"
 
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Ready In:
55mins
Ingredients:
5
Yields:
1 tart
Serves:
6
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ingredients

  • 1 pie crust (either store bought or your own recipe)
  • 3 -4 cups plums, quartered and pitted
  • 1 cup raspberries (frozen are fine just defrost them)
  • 3 -5 tablespoons sugar or 3 -5 tablespoons Splenda sugar substitute
  • 1 tablespoon granulated sugar, for sprinkling
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directions

  • Preheat oven to 400 degrees.
  • Combine plums, raspberries, and splenda and toss gently to combine.
  • Roll out pie crust to 12 inches (store bought crusts are usually 9 inches so a little rolling is required).
  • Place pie crust on parchment paper on baking sheet.
  • Mound fruit in center of dough, leaving 2-3 inch border around edge.
  • Fold dough up over fruit, continue around tart overlapping dough every 2 to 3 inches; gently pinch pleated dough to secure.
  • Working quickly, brush dough with water and sprinkle evenly with 1 tablespoon sugar.
  • Bake until crust is golden brown and fruit is bubbling, 50 to 55 minutes.
  • Cool tart about 20 minutes.
  • Other delicious combinations: peaches and blueberries or apricots and blackberries.

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Reviews

  1. This was superb! I made the crust the crust ATK included in the recipe. I used 3 cups fresh apricots, 1 cup blueberries, and 1/3 cup raspberries. The flavor of the apricots was so tangy and fresh tasting! We couldn't resist adding a scoop of vanilla ice cream. Thanks for posting, Riario- Roxygirl
     
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