Free Form Fruit Tart
Serves 4 to 8 (depending on sizes served)
Easy as can be to make and delicious—that’s what this desert is. Heavens, it takes no time what so ever to make (45 minutes at the most) and to bake; everyone will for sure think that it took you all day and will ouuu and ahhhh and probably, you won’t have any left over’s—so you’ll have to make another the next day just to satisfy yourself.
Pre-Heat oven to 425F
Ingredients for the free-form pie crust:
- 1 ¼ C. flour
- 1/2 Tsp. salt
- 3 Tblsp. sugar
- 1 stick butter= 8 Tblsp. (room temp is the best, but if not, cut into small pieces)
- 3 Tblsp. very cold water (plus more if necessary)
Directions for making the pie crust:
- Whisk flour, salt and sugar in a medium sized bowl.
- Cut in the butter in the dry ingredients till mixture is well blended and looks like cornmeal. You can use two knives, forks or a pastry blender, but if you have a processor, do the following: For the first 2 steps process the dry ingredients with a quick one, two pulse; then add the butter and process until blended and mixture looks like cornmeal.
- If you’ve used a processor, place your ingredients in a bowl. Add the water and mold with hands in order to make into a ball. Try to handle as little as possible so that the crust remains very light and flaky and will not become “heavy”.
- Place ball on a large piece of saran wrap; then place another sheet of saran wrap on top and flatten ball.
- Take a rolling pin and roll the top saran wrap sheet till your dough ball becomes a rough round of 9 or 10 inches (the dough should be about 1/4 inch thick).
- Remove your top saran wrap sheet, pick up the bottom saran sheet with the dough and quickly flip it out on a cookie sheet or pizza pan that has been lined with parchment paper or aluminum foil. Remove that saran sheet so that your dough is all by its lonesome on the prepared baking sheet. Now you are ready to place your desired filling in the middle of the dough.
Filling Ingredients for the free-form pie crust:
- Pitted, peeled, sliced soft fruit; thinly sliced apples, pears; crushed almonds, walnuts, raisins, currents are all good filling choices.
- With fruit, you can toss them with crystallized ginger bits, cinnamon and/or sugar, honey and melted butter, lemon rind and whatever else you like.
- 2 Tblsp. melted butter
- Place fruit, whatever in the middle of the dough leaving a good 1 ½ inch free border all around.
- Fold up the edges of the crust up and around the fruit, pinching the outer edge dough together.
- Brush the dough with 2 Tblsp. melted butter and save some melted butter for brushing on the fruit itself.
- I also place a bit more sugar on the top of all.
- Place the free-form pie which is on the lined cookie sheet or pizza pan in your pre-heated oven until the dough is nice and brown and the fruit is bubbling (about 30 minutes but start checking after 20 minutes).
- Remove from oven, cool on a rack and serve warm dusted with confectioner sugar and ice cream or crème fraiche or whipped cream.