Free Form Summer Fruit Tart
4 cups all purpose flour
1 teaspoon salt
½ cup sugar + 2 teaspoon
¾ pound cold butter cut in ½ inch cubes
1 cup cold water + 2 tablespoons
2 cups of blueberries
6 apricots, pitted and cut in small slices
1 cup of strawberries
1 cup of cherries, pitted and cut in ½
¼ cup of milk for brushing the dough
¼ cup of apricot jam
Easy and delicious, this tart is a version of tarts made decades ago without using a tart pan; a flat tray was usually used.
- In a bowl of an electric mixer fitted with paddle, combine 4 cups flour, salt, 2 teaspoons sugar, and half of the butter. Mix on medium speed for about 3 minutes. Add remaining half butter and 1 cup of ice-cold water; mix briefly for 30 seconds. Remove the dough and flatten into a disc. Wrap in plastic and refrigerate at least one hour.
- Blanch, peel, pit and cut the peaches into small slices.
Toss the fruit with ½ cup of sugar. Roll out dough 4 inches larger than desired and transfer to oven tray. Place the fruits onto the dough and fold edges of dough towards center. Brush dough with milk, and bake for 40 to 50 minutes, until the interior is bubbling and the crust is brown.
- Melt the apricot jam on low heat with 2 tablespoons of water. Whisk to homogenize and boil for a few minutes. Generously brush the top of the tart with the apricot glaze to make it shiny.
- Serve warm with vanilla ice cream.