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Free-Form Fruit Tart (America's Test Kitchen) Recipe

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This recipe for Free-Form Fruit Tart (America's Test Kitchen), by , is from Bowman Family Favorites, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lindsay Merrill


Rustic Tart Dough

1 1/2 cups (7.5 ounces) unbleached all-purpose flour, plus extra for the work surface
1/2 tsp table salt
10 Tbs (1 1/4 sticks) unsalted butter, cut into 1/2-inch pieces and chilled
4-6 Tbs ice water

Filling option 1: Summer fruit filling
1 pound peaches, nectarines, apricots, or plums, pitted and sliced into 1/2-inch-thick wedges
1 cup (5 ounces) blueberries, raspberries, or blackberries
3-5 Tbs plus 1 Tbs sugar (vary amount depending on how sweet your fruit is)

Filling option 2: Apple pie filling
1 pound Granny Smith apples (about 2 large), peeled, cored, and sliced 1/4 inch thick
1 pound McIntosh (or other sweet apple like golden delicious) (about 2 large), peeled, cored, and sliced 1/4 inch thick
1/2 cup (3.5 ounces) plus 1 Tbs sugar
1 Tbs juice from 1 lemon
1/8 tsp ground cinnamon

1. Process the flour and salt in a food processor until combined. Scatter the butter pieces over the top and pulse until the mixture resembles coarse bread crumbs and the butter pieces are about the size of small peas, about 10 pulses. Continue to pulse, adding the water through the feed tube 1 Tbs at a time, until the dough begins to form small curds that hold together when pinched with your fingers (the dough will be really crumbly) about 10 pulses.

2. Dump the dough crumbles out onto a lightly floured work surface and gather into a rectangular-shaped pile. Starting at the end farthest from you and use the heel of your hand to smear small portions of the dough crumbles against your work surface. Continue to smear the dough until all the crumbs have been worked. Gather the seared crumbs together in another rectangular-shaped pile and repeat the process. Flatten the dough into a 6-inch disk, wrap it tightly in plastic wrap, and refrigerate for 1 hour. Before rolling the dough out, le tit sit on the counter to soften slightly (about 10 minutes).

3. Roll the dough into the 12-inch circle between two large sheets of floured parchment paper. Slide the dough, still between the parchment sheets, onto a large baking sheet and refrigerate until firm, about 20 minutes. (If your fridge isn't big enough to hold a big baking sheet, slide it onto a large bowl lid instead.)

4. FOR THE FILLING: Adjust an oven rack to the middle position and heat the oven to 375 F. Gently toss the fruit and sugar (or fruit, sugar, lemon juice, and spices if using apples) together in a large bowl (always save this step until right before you are ready to bake the tart). Remove the top sheet of parchment paper from the dough. Mound the fruit in the center of the dough, leaving a 2 1/2 inch border around the edge. Being careful to leave a 1/2-inch border of unfilled dough around the fruit (to protect tart from leaking), fold the outermost 2 inches of dough over the fruit, pleating it every 2 to 3 inches as needed; gently pinch the pleated dough to secure but do not press dough into the fruit. Working quickly, brush the dough with water and sprinkle evenly with the additional 1 Tbs sugar.

5. Bake the tart (still on the bottom parchment paper) until crust is a deep golden brown and the fruit is bubbling, about 1 hour, rotating the baking sheet halfway through.

6. Cool the tart on the baking sheet on a wire rack for 10 minutes, then use the parchment paper to gently transfer the tart to a wire rack. Use metal spatula to loosen the tart from the parchment and remove the parchment. Cool the tart on the rack until the juices have thickened, 25 minutes. Serve warm or at room temperature with ice cream or whipping cream.

Personal Notes:
Personal Notes:
I really love this tart. I usually use peaches and blueberries. It's so delicious and really gorgeous.




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