Rustic Fruit Tarts
Serves: 6 to 8
Yield: 8 four-inch tarts
For the dough
- 2 1/2 cups unbleached flour Add to list
- 2 1/2 teaspoons sugar Add to list
- 1 1/2 teaspoons baking powder Add to list
- 1 stick plus 1 tablespoon frozen unsalted butter Add to list
- 3/4 cup sour cream Add to list
- 1 1/2 teaspoons white wine vinegar Add to list
- 1 1/2 tablespoons ice water Add to list
For the dough
Put the first 4 ingredients in the food processor and pulse until it reaches a coarse meal stage. Add sour cream, vinegar and ice water and run the machine just until the mixture starts to hold together. On a lightly floured board, finish mixing; squeeze the dough 7 or 8 times to incorporate the loose bits and gather into a rough ball. If very dry, add a little more water 1 teaspoon at a time. Flatten the dough into a 1-inch thick disk and wrap in plastic wrap or bag. Refrigerate at least 1/2 hour; the longer the better.
Let dough rest 15 minutes at room temperature before rolling. Roll out and chill while you prepare the fruit filling. This is enough dough to make one very large tart. If you are making 8 four-inch tarts, divide the dough and roll out each into 4- or 5-inch circles.
Toss fruit (you should have 4 cups) with 6 tablespoons of sugar and the vanilla. In a small bowl, mix remaining 2 tablespoons sugar with flour. Remove dough from refrigerator and sprinkle sugar/flour mix evenly over dough, leaving a 1-inch border around the edges. Arrange fruit evenly over dough and sugar/flour mixture. Fold rim over while crimping with moistened fingers. Shave butter over the top.
Bake in a preheated 400º F oven for 40 minutes, covered for the last 20 minutes of baking if the edges get too browned. Tarts should be browned and the juices bubbling and syrupy. Let cool for 10 minutes before sliding tart on a serving platter. Garnish with a dusting of powdered sugar and mint, if desired.
Recipe by, former PCC Cooks instructor
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