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Rustic Plum, Peach, and Strawberry Tart




Source of Recipe


Better Homes & Gardens


Recipe Introduction


This tart is just like an open-faced pie. Serve warm with vanilla ice cream. Serves 8.


List of Ingredients




IngredientsFor fruit filling:
„h 3¡V4 cups fresh strawberries, plums, and peaches, sliced (plums and peaches into wedges)
„h 1/3 cup white flour
„h 2/3 cup white sugar
„h Jam (optional)

For crust:
„h 1/2 cup butter (1 stick), cut into 1-inch pieces
„h 1 1/3 cup white flour
„h 1 tablespoon white sugar
„h 1/4 cup cold orange juice
Equipment
„h Food processor
„h Wax paper
„h Rolling pin
„h Cookie sheet


Recipe



1. Wash fruit, gently dry if necessary, slice, and place in a bowl.
2. Gently fold flour and sugar into the bowl until fruit and dry ingredients are mixed. Pour or spoon into a strainer in the sink to drain juices for 10-15 minutes.
3. While fruit is draining, place butter, flour, and white sugar in food processor and position lid in place.
4. Pour half of the orange juice into the food processor tube, and turn the processor on and off repeatedly, until the ingredients first look like cornmeal and then form a ball. Add more orange juice if necessary. The dough should be slightly sticky but firm. Place the dough in the refrigerator for one hour.
5. Roll out the dough on a piece of wax paper until it is approximately 8-9 inches in diameter. Fold the wax paper in half (with the pie crust in between), move the wax paper over the cookie sheet, and gently place the folded pie dough into the cookie sheet. Unfold so that it lies flat.
6. Begin arranging the fruit in the center of the dough, laying each place over the next in orderly, concentric circles with at least a 1 1/2 inch borderbetween the fruit and the edge of the dough. Use whatever pattern suits you; place strawberry slices in the center and frame with peach and plum slices, or alternate the three fruits as you work your way around.
7. Once fruit is arranged, fold up edges of the dough so that the tart has five sides and fruit is contained in the middle of the tart.
8. Bake in 350 degree F oven for 45 minutes, or until crust is golden brown. Remove from the oven, and brush with a fruit jam if desired. Cool for at least an hour.