Slice and serve with your favorite ice cream or whipped cream. When the crust is golden brown and the fruit bubbling slightly, remove the tart from the oven and let cool to room temperature. Brush the crust with half & half or egg white before placing it in the oven to bake for 45-55 minutes.Ħ. This will ensure that the crust doesn’t spread during baking. Place the tart in the freezer for 20 minutes to harden slightly before baking. Fold the edges of the crust around the fruit to seal. Place the raspberries on top of the almond paste and sprinkle with 1/4 cup sugar. Spread the almond paste on top of the dough, leaving a 3-inch boarder.ĥ. Using the rolling pin, roll the dough up and place it onto a parchment lined baking pan.Ĥ. With a rolling pin, roll out the dough into a 14-inch circle. Bake for 15 to 20 minutes until golden brown. Brush the edge of the pie crust with egg and sprinkle with sugar. Fold the pie crust over the berries overlapping as pictured. Place berries in the center of the crust and spread out leaving a 2-inch edge around the outside. Unwrap the dough and place on a floured surface. Add the berries and gently toss until well coated. Store in the refrigerator until ready to use.ģ. To make the almond paste, add the almonds, sugar, butter, extract and egg yolk to a food processor. Chill the dough for at least 1 hour, you can store the dough up to 1 day in the refrigerator.Ģ. Place the dough onto plastic wrap and form into a disc, cover the dough completely with the plastic wrap. Add the ice water to the flour/butter mixture and mix on low, just until the dough comes together. Mix for 2 minutes or until coarse crumbs. Cut the butter into 1/2 inch dice and add it to the dry ingredients while the mixer is running on low. Mix together on low until combined, 1 minute. Add the dry Crust ingredients to the bowl of a stand mixer. You can prepare the almond paste ahead and store in your refrigerator for a week or so and use it on baking day.ġ 1/2 cups all purpose flour + more for rollingġ. To create the paste, you add almonds, butter, sugar and an egg yolk to a food processor and puree - ta-da - almond paste. In this recipe, I mix together an almond paste in my food processor to add a hint of nuttiness to the tart. Most of us have a standard crust recipe that we use to make pies or you can use mine which is pretty easy to put together in a stand mixer or by hand with a pastry blender.įresh raspberries are always a nice berry to use in fruit tarts because they are sweet without being too sweet and hold their shape even after baking. Brush with a pastry brush over the dough and sprinkle with sugar.Rustic tarts are one of the simplest fruit desserts to make because there is no pan involved or par-baking. Mix jam with a dab of hot water to create a thin coating.The tart is ready when the crust is lightly browned and the fruit center is hot. Prep: 15 min Inactive: 1 hr Cook: 40 min Yield: 6 servings Nutrition Info Save Recipe Ingredients Deselect All Crust: 1 1/4 cups all-purpose flour 2 tablespoons sugar 1/2 cup butter 3 tablespoons. Turn sheet and bake for 20 to 25 more minutes.Spray crust with butter spray or brush with an egg wash.Fold the crust over filling (center will be open to the fruit).Spoon into rolled crust, leaving a 2-inch border around the edges.Add the first 4 ingredients into a bowl and stir until well combined.Roll dough over the rolling pin and move to the prepared cookie sheet, unroll it flat.Roll out (into a circle) between 2 pieces of wax paper sprinkled with flour.Combine all ingredients together in a large bowl.3 to 4 cups strawberries and blueberries mixed.There is nothing fancy about the look of this dessert and it is not overly sweet one bit! Ingredients I used my pie crust recipe for the crust of this tart and added a touch of cinnamon to make it pop.
I enjoyed making this tart because when you say “tart”, I believe a rustic look is implied and understood. I like my cookies lumpy and I like my brownies gooey and messy.
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