This is a recipe from America’s Test Kitchen’s 2007 annal. It’s quite easy to make, and since any combination of stone-fruit/berries can be used, it’s very, very useful. And delicious. And Sharalee, I hope you’re impressed I got it up this quickly!
Free-form Summer Fruit Tart
1 c. unbleached all-purpose flour
1/4 c. fine-ground cornmeal
2 t. sugar
1/2 t. salt
7 T. unsalted butter, cut into 1/2 in. pieces and chilled
2 T. sour cream
2 T. water
3 c. mixed berries, or pitted stone fruit, cut into 1/4″ slices (I would blanch and peel the stone fruit as well. I’ve tried this recipe with a mix of nectarines and blackberries, peaches and blackberries, and just blackberries. My favorite’s been the nectarines and blackberries, but many more combos still need testing . . . )
2-3 T. sugar
2 T. unsalted butter, cut into 1/4″ pieces
1 T. water
1. For the dough: Process the flour, cornmeal, sugar, and salt in a food processor until combined. Add half of the butter and pulse until the butter is the size of small peas, about four 1-second puleses. Add the remaining butter and pulse until the butter is the size of small peas, about 4 pulses. (You can also do this by hand: whisk the dry ingredients together, then cut in the butter with a pastry scraper or two knives–or your fingers, if you need to!)
2. Mix the sour cream and water in a small bowl until combined. Add half of the sour cream mxiture to the flour mixture; pulse for three 1-second pusles. Repeat with the remaining sour cream mixtures until the dough just comes together, about five 1-second pulses. Turn the dough out onto the counter and flatten into a 6″ disk. Wrap the disk in plastic wrap and refrigerate for at least 1 hour before rolling.
3. When ready to roll and bake the tart, adjust an oven rack to the middle position and heat the oven to 400 degrees. Remove the disk of dough from the refrigerator and roll it out between 2 large sheet sof parchment paper or plastic wrap to a 13″ circle (if the dough becomes soft and/or sticky, return it to the refrigerator until firm.) Slide the dough, still between the sheets of parchment paper, onto a baking sheet and refrigerate until firm, about 20 minutes.
4. For the filling: Discard the top sheet of parchment paper. Pile the fruit in the center of the dough, leaving a 2-3″ border. Sprinkle 1-2 T. of the sugar over the fruit and dot with the butter.
5. Fold the edges of the dough over the fruit. Brush the top of the tart with the water and sprinkle with the remaining 1 T. sugar. Bake until the crust is golden brown and crisp and the fruit is bubbling, about 40 minutes. Transfer the baking sheet with the tart to a wire rack and cool for 10 minutes. Slide the tart off the baking sheet and cool on the rack until warm or room temperature before serving. Exceptionally good with a dollop of whipped cream.