Ellen Silverman, who LOVES to improvise radically on my recipes, recently posted her iteration of my Improvisational Fresh Fruit Tart Formula on Instagram. She made the sensational-looking Plum Cherry Tart with Thyme, above, with plums and cherries that were languishing in the fridge, and half whole wheat flour in the crust because she didn’t have enough all-purpose. She added some thyme leaves, which give red fruits a “wilder” flavor. She said the tart was a huge HIT at her dinner party.
Made with lush summer fruits like apricots, peaches, nectarines, plums and berries, freeform fruit tarts are the perfect summer dessert (though you can make it all year round). Here’s the simple formula:
Foolproof Butter Pastry (recipe below) or YOUR favorite flaky pastry recipe…
…rolled out into a big freeform round (or several small ones to make tartlets)…
…a little flour and sugar sprinkle over it to thicken the juices..
…sugared fruit (whatever is in season) piled into the center
…the pastry folded up around it, and baked