Rustic Stone-Fruit Tart
Prep Time:
15 mins
Total Time:
1 hr 10 mins
Servings:
8 servings
Ingredients
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2 plums, pitted and sliced
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1 large peach, peeled, pitted, and sliced
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1 nectarine, pitted and sliced
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2 tablespoons all-purpose flour
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2 tablespoons plus 2 teaspoons sugar, divided
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1/2 teaspoon lemon zest
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1/4 teaspoon ground cinnamon
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1 recipe Classic Pie Dough (Recipe follows.)
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1 large egg yolk
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1 tablespoon heavy whipping cream
Classic Pie Dough:
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2 cups all-purpose flour
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1/4 cup confectioners' sugar
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1/8 teaspoon salt
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1/4 cup plus 1 tablespoon cold unsalted butter, diced
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1/3 cup very cold water
Directions
1.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.
2.
In a medium bowl, combine fruit. In a small bowl, combine flour, 2 tablespoons sugar, zest, and cinnamon. Sprinkle flour mixture over fruit, tossing to coat.
3.
On a lightly floured surface, roll out dough to a 12-inch round, approximately 1/4-inch thick. Place dough on prepared baking sheet.
4.
Arrange fruit on dough in an overlapping spiral pattern, leaving a 2-inch border all the way around. Fold border over fruit, overlapping where necessary and gently pressing to adhere folds of dough.
5.
In a small bowl, combine egg yolk and cream, whisking well. Using a pastry brush, lightly brush dough with egg mixture. Sprinkle dough with remaining 2 teaspoons sugar.
6.
Bake for 45 minutes, or until golden brown. Remove from oven and cool on pan for 10 minutes. Serve immediately.
Classic Pie Dough:
In the work bowl of a food processor, fitted with a blade, combine flour, sugar, and salt. Pulse until combined.
Add butter and continue to pulse until mixture resembles coarse meal. With food processor running, pour water in a steady stream until mixture comes together to form a dough.
Remove from food processor and knead into a disk. Wrap with plastic wrap and refrigerate for at least 2 hours.
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