The actual recipe uses apricots and blackberries, but I substituted for what I had (peaches from the Natomas farmers market and plums from a neighbor's tree. I also used Martha's regular pie crust recipe, because I didn't have cornmeal for the pâte brisée recipe. So, it's a total adaptation - I can never really truly exactly follow a recipe to its exact specifications. I blame my mother for this trait. :)
Ingredients
For the pie filling, mix the following:
- Ripe or overripe summer fruit (peaches, blackberries, apricots, plums, etc.), sliced
- A handful of sugar
- A few tablespoons of flour (or more depending on how wet your fruit is)
For the crust:
- 2 1/2 cups all purpose flour
- 1 tsp. salt
- 1/2 tsp. sugar
- 1 1/4 stick butter
- 1/2 cup ice water (very cold - this is the secret!)
Mix the flour, salt and sugar. Cut in the butter until the mix is crumbly and not lumpy. Pour in the ice water to form a dough.
Roll out the dough in a large circle and place in a pie plate. Pour in the fruit mix and bring in the edges of the dough in overlapping folds. Brush the edges with melted butter and sprinkle with sugar (optional but a really good idea). Bake about one hour or until the crust is golden brown. Let set at least 10 mins before serving. Serve with vanilla ice cream (also optional and also a really good idea).
This tart is also really good the next day after spending a night in the refrigerator.
Yum, yum, yum. I want to make another one...
