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Rustic Fruit Tart Recipe

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This recipe for Rustic Fruit Tart, by , is from The Wolman/Rootman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Frances Grunberg



2cups all purpose flour
tsp plus 1/3 cup sugar
Pinch of salt
1 stick cold butter, cut into inch cubes
1/3 cup orange juice
2 cups each raspberries and blackberries
1 tbsp cornstarch
1 tsp grated ginger
2 small apples, such as granny smith, peeled, cored, and thinly sliced
Grated zest of 1 orange
2 egg yolks

1. Combine flour, 1/2 tsp sugar and salt in a howl. Add butter, working it into mixture with a pastry cutter until it resembles coarse sand. Add orange juice; stir with a fork until dough hold together when squeezed. Shape into a disc; cover with plastic wrap. Chill for at least 30 mins
2. Preheat oven to 375 F. In a large bowl combine remaining ingredients except egg yolks, lightly crushing berries to moisten. Set aside. Working on a floured surface, roll out dough into a 12 inch circle, then transfer to a lightly greased baking sheet. In a small bowl, mix yolks with 1 tbsp water to form an egg wash. Brush outer 2 inches of dough circle with wash.
Arrange fruit in center of dough. Fold and loosely pleat dough around edges, brushing dough with egg-wash to help pleats stick.
Bake until fruit is bubbly and crust is deeply golden, 30-40 mins. Cool 10 mins and serve warm or at room temperature.




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