Red Fruit Tart

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Red Fruit Tart

 

SIX SERVINGS

Prep Time: 20 min (plus chilling)

Bake Time: 50 min

 

 

 

 

 

 

1 cup flour

1/2 teaspoon salt

1 stick (4 ounces) unsalted butter, chilled and cut into small

pieces

Ice water

1 large egg, separated

1 1/4 pounds ripe plums (sliced), strawberries (halved) and

cherries (halved)

Sugar, for sprinkling

1 tablespoon milk

2 tablespoons apricot jam, heated and strained

 

 

 

 

 

 

 

1. In a food processor, pulse the flour with the salt. Add the butter

and pulse until coarse crumbs form, about 5 seconds. Pour in 1/4 cup

ice water and pulse just until the dough comes together in a ball.

Wrap the dough in plastic wrap and flatten into a disk. Freeze until

firm, about 15 minutes.

2. On a sheet of parchment paper, roll the dough into a 12-inch round

about 1/8 inch thick. Slide the dough and parchment onto a baking

sheet. Return to the freezer if the dough is too soft.

3. Preheat the oven to 375º. Lightly beat the egg white and brush on

the top of the dough. Leaving a 1-inch border, scatter the fruit over

the dough. Sprinkle with sugar. Lift and fold the dough edge over the

fruit to form a rim.

4. In a small bowl, beat together the egg yolk and milk. Brush the

mixture on the rim of the dough; sprinkle with sugar. Bake until the

crust is golden and the fruit juices are bubbling, about 50 minutes.

Transfer to a rack to cool. Brush with the jam.