New This Month

Summer Fruit Tart


This seasonal dessert is packed with ripe berries and stone fruit.

  • Yield: Makes 1 twelve-inch tart

Source: Martha Stewart Living, March 1996


  • 4 cups plus 3 tablespoons all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup plus 2 teaspoons sugar, plus more for sprinkling
  • 3/4 pound cold (3 sticks) unsalted butter, cut into 1/8-inch pieces
  • 6 plums or peaches, stones removed, sliced into 1/2-inch pieces
  • 4 to 5 pints fresh berries
  • Milk, for brushing dough


  1. In the bowl of an electric mixer fitted with the paddle attachment, combine 4 cups flour, salt, 2 teaspoons sugar, and half of the butter. Mix on medium speed until mixture resembles coarse meal, about 3 1/2 minutes. Add remaining half of the butter and 1 cup ice water; mix 20 seconds. Dough will be full of butter chunks. Turn out dough, and flatten into a 1-inch-thick disk. Wrap in plastic, and chill at least 1 hour.

  2. Heat oven to 375 degrees. Toss stone fruit with 3 tablespoons flour and 1/2 cup sugar.

  3. On a floured board, roll out dough about 4 inches larger than pan; transfer to pan. Toss berries with stone fruit. Pile fruit over dough; fold dough toward center. Brush dough with milk; sprinkle with sugar. Bake 30 to 40 minutes, until bubbling and crust is brown. Transfer to wire rack to cool. Serve warm or at room temperature.

Cook's Notes

This flexible recipe doesn't have to be made in a tart pan; we used a paella pan, and a twelve-inch pizza pan also works well.

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