sometimes i get a bit carried away in the produce aisle, especially in the summer time. i end up buying more fruit than i can consume, and rather than throw it away, i make it into tarts. i had a whole bunch of apricots, pluots and cherries in the fridge. i washed them, sliced them, pitted them and then tossed them onto a pate brisee tart shell. about 45 minutes later, i had myself a big bulging tart!
Summer Stone Fruit Tart
(makes one 9.5 to 10 inch tart)
Pate Brisee with Egg Yolk – adapted from Christine Ferber’s Mes Tartes
- Pour flour, sugar and butter into the bowl of your food processor fitted with the blade attachment.
- Pulse until mixture resembles coarse meal.
- Dissolve salt into cold milk.
- Add in egg yolks and cold milk. Pulse until a dough barely forms. Do not overmix. [note: the addition of egg yolks makes for a sturdier tart]. You can take it out in its crumbly state and press it into a disc with your hands. Then, wrap in plastic, and let rest overnight.
Preparing the Tart
|Pate Brisee||About half recipe above|
|Stone Fruit (peaches, plums, pluots, apricots, cherries)||About 2-3 lbs, pitted and sliced|
- Roll-out the dough on a well-floured surface until it is about 13 inches wide and about 1/16th inch thick.
- Fit the dough into a 10 inch tart ring. Leave about 1/2 inch outside of the ring and pinch with your index and thumb until it forms a rusticly, crimped edge. Prick the bottom of the tart with a fork.
- Place the raw tart shell in the freezer and pre-heat oven to 350ºF. When the oven reaches 350ºF, bake the tart shell for 15 minutes and then remove from oven to cool.
- Toss together stone fruit with half of the sugar.
- When the tart shell has cooled, pour the fruit into the shell and then sprinkle the remaining cinnamon and sugar on top.
- Bake for another 35 to 45 minutes, or until the fruit is fragrant and the shell is a rich golden brown.