OK, I love to cook, but I’m not big on cooking dessert, although during the summer we do love to have fruit pie. I like this one because I didn’t have to fit it into a pie dish because it’s free form and pretty simple. Also, there is very little added sugar, you get the sweetness from the fruit itself.
I used a dough recipe I saw in the Dashrecipes magazine and added my own filling. I hope you find this as simple as me, and enjoy. I know my family really enjoyed this recipe.
- Juice & zest of 1/2 lemon
- 1 1/3 cups plus 2 Tbsp. all-purpose flour, divided
- 1/2 tsp. salt
- 1 stick (1/2 cup) plus 1 Tbsp. unsalted butter, cut into small pieces
- 2 Tbsp sugar, plus 1 tsp. for sprinkling
- 1/4 cup tapioca
- 4 cups sliced fresh fruit
- 1 egg white
- Combine lemon juice with enough ice water to make 1/4 cup lemon water. In the bowl of a food processor, mix 1 1/3 cups flour, 1/2 tsp. salt, and the lemon zest until combined. Add 1 stick butter and pulse until mixture resembles coarse meal with pea-sized bits. Drizzle in lemon water and pulse until dough just comes together.
- Scrape dough onto a work surface, then press into a flat disk.Cover tightly with plastic wrap; refrigerate 30 minutes.
- Preheat oven to 450 degrees F. In a large bowl, whisk remaining 2 Tbsp. flour, 2 Tbsp sugar, 1/4 cup tapioca, and a pinch of salt. Add your fresh fruit and mix thoroughly to combine, scraping down sides with a rubber spatula.
- Place refrigerated dough on a lightly floured work surface. Roll into a 12-inch round, then transfer to a parchment paper-lined rimmed baking sheet. Mound fruit mixture in center, leaving a 2-inch border. Gently fold in crust, pleating edges to enclose. Whisk egg white with 1 Tbsp water, then brush egg mixture onto the crust and sprinkle with remaining 1 tsp. sugar. Dot the fruit mixture with the remaining 1 Tbsp. butter that has been cut into small pieces.
- Transfer baking sheet to oven, lower heat to 425 degrees F, and bake until crust is golden, approx 22-25 minutes. let cool 15 minutes, then serve warm or at room temperature. We liked this tart with a scoop of vanilla ice cream on top.