Simple Fruit Tart

August 9, 2015

Simple Fruit Tart

Lorraine Glazar, Tucson CSA

This is a recipe originally from Ina Garten, which I have used with permission (requested in 2013 and obtained) and adapted. It is a great recipe for people who don’t have time or want to fuss with a traditional pie dough, as it does not need to rest in the refrigerator. Also, the nuts in the crust and topping temper the glycemic index of the flour and sugar.

2 cups all purpose flour
¾ cup pecans, finely chopped (walnuts, almonds, hazelnuts, even pistachios will work)
2/3 cup light brown sugar, lightly packed
12 tablespoons (1 and ½ stick) cold unsalted butter, diced into small cubes
1 egg yolk
2 pounds fresh fruit: Italian prune plums, regular plums, fresh figs, peaches, pears—anything juicy that will bake up jammy and sweet. Cut smaller fruit in quarters, larger fruit in sixths or eighths, depending on size. If you are using something like peaches, which have such a thick skin in our desert temperatures, skin them first.

Preheat the oven to 400 degrees.
Combine the flour, nuts and brown sugar in a bowl or a food processor. Add the butter and egg yolks and stir with an electric mixer, two forks, or the food processor. You will end up with a crumbly dough.
Press 1 ½ cups of the mixture into the bottom of a 9” or 10” springform pan, or a tart pan, or a well oiled and floured pie or quiche pan. Use the trick of placing a second pan on top to even out the dough or just use the bottom of a measuring cup to press out the dough and make it even.
Arrange the fruit on top in a rustic flower pattern. It’s fine if the fruit is placed skin side down for example rather than lying on its cut side, this is not a fussy recipe.
Sprinkle the rest of the crumb mixture over the fruit. Bake the tart for 40-50 minutes, until the fruit juices are bubbling. Remove from the oven and cool for ten minutes. If you used a springform or tart pan, remove the tart from it onto a plate. Serve warm or at room temperature.

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