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Creating The Perfect Tart Crust For Your Favorite Summer Fruit

Updated on August 30, 2011

A Tart Crust You Can Bank On

Summer fruit has to be the best, and a roadside stand near you may be the perfect opportunity to pull over and buy the next filling for your first tart.

Now I am not a pastry chef, nothing near. No way, no how, I ain't it. But, there's a recipe below that you should know about. It's not a hard one at all, and pile some fruit, sugar and butter on the top, and you will have a tart that will bust the sheets!

Tart Pie Crust

This one I have used repeatedly and it will not disappoint your guests. I got this from Ina Garten's "Barefoot Contessa, Back to Basics."

2 C flour

1 teaspoon sugar

1/2 teaspoon salt

2 cubes of frozen unsalted butter

1/2 C of ice water

Cuisanart with dough blade

Process and technique

Add 2 cups of flour to Cuisanart, sugar and salt. Pulse until mixed.

Cut up 1 1/2 cubes of frozen, unsalted butter into little pieces and place in flour mixture. Pulse around 12 times to mix thoroughly. Add 1/2 C of ice water to mixture and pulse until dough ball forms.

Take out of Cuisanart and flour kneading board and knead dough accordingly. Once kneading process complete, take out and wrap in saran wrap and place in refrigerator for 1 hour.

After hour, take and and knead once more. Roll out dough in rectangular shape and place in cooking sheet pan lined with parchment paper. Try once without parchment paper and you will know why this step is necessary!

Fruit Topping

Any type of fresh fruit will work with this tart. I have used apples, peaches and blueberries. All have turned out great.

Slice fruit into wedges and place diagonally across the dough and make layers with the fruit. Continue with layering process until all fruit has covered dough.

Sprinkle sugar generously over fruit layers. Slice the remaining 1/2 cube of frozen butter and sprinkle over fruit and sugar until well covered. Now you are ready for the oven.


Place oven at 400 degrees F for approximately 40-45 minutes. Bake until crust is flaky and brown. Take out and place on cooling racks when done.

Sprinkle powdered sugar on finished tart and cut and enjoy. Scoop some nice fresh vanilla ice cream to go with fruit tart.



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