I make this simple tart-like concoction whenever we’re invited to join friends for a celebration, a pot luck, a back yard bash. It’s in the New Joy of Cooking, and it’s easy to make, with a big wow factor in looks and taste. If you have a food processor, assembling this takes all of fifteen minutes. This is a photo of what it looks like right before it goes into the oven.
Instructions:
Short Bread Crust
In your food processor, with the chopping blade, mix on pulse for 10 seconds:
- 1 1/4 cups AP flour
- 1/3 cup granulated sugar
- 1/2 tsp lemon zest (optional)
- 1/4 tsp. salt
Add to flour mixture and pulse until it resembles coarse crumbs:
- 8 tablespoons cold unsalted butter, cut into 8 pieces
Add to the flour and butter mixture and blend until the dough forms in a ball in the processor:
- 1 large egg yoke
Take the dough and form it into a disk about 1/4 inch thick. Pat this disk out to the sides of a 8″ tart pan, making sure the edges curl higher than the base of the pan. Alternatively, if you do not have a tart pan, roll the disk between two sheets of parchment paper until approcimately 9″ wide, then roll the edges upwards to form a raised rim.
Spread on the formed dough:
- 1 Tbs. jam, of any flavor to compliment the fruit
Toss together:
- 1 1/2 cups fruit, such as strawberries, blueberries, raspberries, plums, nectarines, peaches, sliced thin
- 1 Tbs flour
- 1 Tbs sugar
Arrange the fruit slices attractively on the dough and jam mixture and bake at 375 degrees for 25 to 35 minutes, until the crust is golden brown and the fruits are bubbling with juices.