Food Blog/Recipes

Free-form fruit tart

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.

Nectarine free form pie
Nectarine free form pie

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.

Free-form fruit tart


  • 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


  1. 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.
  2. Scrape dough onto a work surface, then press into a flat disk.Cover tightly with plastic wrap; refrigerate 30 minutes.
  3. 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.
  4. 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.
  5. 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.

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