See Also: Desserts · Pies and Tarts
Fall Fruit Tarts
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Use apples, pears, cranberries, persimmons, nuts...
1 cup flour
1/4 cup fine polenta (cornmeal)
2 teaspoons sugar
1/3 teaspoon fine sea salt
7 tablespoons real butter, chilled
3 tablespoons sour cream or mascarpone cheese
1/4 cup very cold water, perhaps a little more will be needed
for 1 open-faced tart:
1-2 cups peeled and chopped apples and pears
1-2 tablespoons raw cranberries
2 tablespoons sugar
1 tablespoon honey
1-2 tablespoons real butter
In processor with steel chopping blade in place, whirl the flour, polenta, sugar, and salt to blend well. Add the butter and pulse until it is mixed in and the sizes of the butter pieces are like large peas. Combine the sour cream or cheese with the water and add it to the dough and process only until the dough begins to form a ball. Remove and shape into 2 rounds, wrap in plastic wrap, and chill.
Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside. Roll out one of the rounds of dough into a circle about 1/8 inch thick. Transfer to the parchment lined baking sheet. Sprinkle the chopped fruit pieces over the dough leaving a 2 inch border which you will fold up later. Then sprinkle on some cranberries. Dollop with the sugar and honey and cut pieces of butter to place on top of the fruit. Fold up the edges of the dough over the filling, allowing the dough to pleat. Sprinkle with sugar and bake 35-40 minutes.
Recipe created 1996-11-05.
© 1996-2013 Dorothy McNett. All Rights Reserved.