Tag Archives: flaky pastry

a summer stone fruit tart

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

AP Flour 500g
Butter 375g, cubed
Sugar 2 tsp
Cold Milk 100g
Salt ½ tsp
Egg yolks 2
  1. Pour flour, sugar and butter into the bowl of your food processor fitted with the blade attachment.
  2. Pulse until mixture resembles coarse meal.
  3. Dissolve salt into cold milk.
  4. 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
Sugar ¼ cup
Cinnamon 1 tsp
  1. Roll-out the dough on a well-floured surface until it is about 13 inches wide and about 1/16th inch thick.
  2. 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.
  3. 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.
  4. Toss together stone fruit with half of the sugar.
  5. When the tart shell has cooled, pour the fruit into the shell and then sprinkle the remaining cinnamon and sugar on top.
  6. Bake for another 35 to 45 minutes, or until the fruit is fragrant and the shell is a rich golden brown.