Cast Iron Rustic Summer Fruit Tart
By Stephanie PixleyPublished on July 14, 2017
Time
2¼ hours, plus 1 hour refrigerating, and 25 minutes cooling
Yield
Serves 4 to 6
Ingredients
1 ½ cups (7 ½ ounces/213 grams) all-purpose flour ½ teaspoon salt 10 tablespoons unsalted butter, cut into ½-inch pieces and chilled4-6 tablespoons ice water 1 pound (454 grams) apricots, nectarines, peaches, or plums, halved, pitted, and cut into ½-inch wedges5 ounces (142 grams/1 cup) blackberries, blueberries, or raspberries3-5 tablespoons sugar
Before You Begin
Be sure to taste the fruit before adding sugar; use less sugar if the fruit is very sweet, more if it is tart. Do not add the sugar to the fruit until you are ready to fill and form the tart.
Instructions
- Process flour and salt in food processor until combined, about 5 seconds. Scatter butter over top and pulse until mixture resembles coarse sand and butter pieces are size of small peas, about 10 pulses. Continue to pulse, adding water 1 tablespoon at a time, until dough begins to form small curds that hold together when pinched with fingers, about 10 pulses.
- Turn mixture onto lightly floured counter and gather into rectangular pile. Starting at farthest end, use heel of hand to smear small amount of dough against counter. Continue to smear dough until all crumbs have been worked. Gather smeared crumbs together in another rectangular pile and repeat process.
- Press dough into 6-inch disk, wrap tightly in plastic wrap, and refrigerate for 1 hour. Before rolling dough out, let it sit on counter to soften slightly, about 10 minutes. (Dough can be refrigerated for up to 2 days.)
- Adjust oven rack to middle position and heat oven to 375 degrees. Grease 10-inch cast-iron skillet. Roll dough into 12-inch round between 2 large sheets of parchment paper. Remove top piece of parchment, loosely roll dough around rolling pin, and gently unroll it onto prepared skillet. Ease dough into skillet by gently lifting and supporting edge of dough with your hand while pressing into skillet bottom and corners with your other hand. Leave any overhanging dough in place.
- Gently toss apricots, blackberries, and 3 tablespoons sugar together in bowl. Transfer fruit to dough-lined skillet, mounding fruit slightly in middle. Fold in sides of dough over fruit, pleating every 2 to 3 inches as needed; gently pinch pleated dough to secure, but do not press dough into fruit.
- Brush dough with water and sprinkle evenly with remaining 1 tablespoon sugar. Bake until crust is deep golden brown and juices are bubbling, about 1 hour, rotating skillet halfway through baking.
- Using potholders, transfer skillet to wire rack and let cool for 10 minutes. Being careful of hot skillet handle, gently slide tart onto rack using spatula and let cool until juices have thickened, about 25 minutes. Serve slightly warm or at room temperature.
Time
2¼ hours, plus 1 hour refrigerating, and 25 minutes coolingYield
Serves 4 to 6Ingredients
1 ½ cups (7 ½ ounces/213 grams) all-purpose flour
½ teaspoon salt
10 tablespoons unsalted butter, cut into ½-inch pieces and chilled
4-6 tablespoons ice water
1 pound (454 grams) apricots, nectarines, peaches, or plums, halved, pitted, and cut into ½-inch wedges
5 ounces (142 grams/1 cup) blackberries, blueberries, or raspberries
3-5 tablespoons sugar
Ingredients
1 ½ cups (7 ½ ounces/213 grams) all-purpose flour
½ teaspoon salt
10 tablespoons unsalted butter, cut into ½-inch pieces and chilled
4-6 tablespoons ice water
1 pound (454 grams) apricots, nectarines, peaches, or plums, halved, pitted, and cut into ½-inch wedges
5 ounces (142 grams/1 cup) blackberries, blueberries, or raspberries
3-5 tablespoons sugar
Ingredients
1 ½ cups (7 ½ ounces/213 grams) all-purpose flour
½ teaspoon salt
10 tablespoons unsalted butter, cut into ½-inch pieces and chilled
4-6 tablespoons ice water
1 pound (454 grams) apricots, nectarines, peaches, or plums, halved, pitted, and cut into ½-inch wedges
5 ounces (142 grams/1 cup) blackberries, blueberries, or raspberries
3-5 tablespoons sugar
Why This Recipe Works
Free-form summer fruit tarts are a great way to highlight the best fruit of the season, but ultraripe fruits create the danger of mushy crust and overflowing, sticky messes in the oven. We looked to our cast-iron skillet to solve both of those problems. The skillet captured the fruit juices when they inevitably bubbled up and transformed them into an irresistible caramel-like glaze. The cast iron also did away with the soggy bottom crust by acting like a pizza stone, absorbing heat and creating a crisp crust before the fruit juices had a chance to make it sodden. For the fruit, we kept things simple by tossing a mix of berries and stone fruit with a few tablespoons of sugar for a quick, easy alternative to a more structured pie.
Before You Begin
Be sure to taste the fruit before adding sugar; use less sugar if the fruit is very sweet, more if it is tart. Do not add the sugar to the fruit until you are ready to fill and form the tart.
Instructions
- Process flour and salt in food processor until combined, about 5 seconds. Scatter butter over top and pulse until mixture resembles coarse sand and butter pieces are size of small peas, about 10 pulses. Continue to pulse, adding water 1 tablespoon at a time, until dough begins to form small curds that hold together when pinched with fingers, about 10 pulses.
- Turn mixture onto lightly floured counter and gather into rectangular pile. Starting at farthest end, use heel of hand to smear small amount of dough against counter. Continue to smear dough until all crumbs have been worked. Gather smeared crumbs together in another rectangular pile and repeat process.
- Press dough into 6-inch disk, wrap tightly in plastic wrap, and refrigerate for 1 hour. Before rolling dough out, let it sit on counter to soften slightly, about 10 minutes. (Dough can be refrigerated for up to 2 days.)
- Adjust oven rack to middle position and heat oven to 375 degrees. Grease 10-inch cast-iron skillet. Roll dough into 12-inch round between 2 large sheets of parchment paper. Remove top piece of parchment, loosely roll dough around rolling pin, and gently unroll it onto prepared skillet. Ease dough into skillet by gently lifting and supporting edge of dough with your hand while pressing into skillet bottom and corners with your other hand. Leave any overhanging dough in place.
- Gently toss apricots, blackberries, and 3 tablespoons sugar together in bowl. Transfer fruit to dough-lined skillet, mounding fruit slightly in middle. Fold in sides of dough over fruit, pleating every 2 to 3 inches as needed; gently pinch pleated dough to secure, but do not press dough into fruit.
- Brush dough with water and sprinkle evenly with remaining 1 tablespoon sugar. Bake until crust is deep golden brown and juices are bubbling, about 1 hour, rotating skillet halfway through baking.
- Using potholders, transfer skillet to wire rack and let cool for 10 minutes. Being careful of hot skillet handle, gently slide tart onto rack using spatula and let cool until juices have thickened, about 25 minutes. Serve slightly warm or at room temperature.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments