Summer Fruit Tart
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.
Yield Makes 1 twelve-inch tart
- 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
- 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.
- Heat oven to 375 degrees. Toss stone fruit with 3 tablespoons flour and 1/2 cup sugar.
- 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.
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