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Tart: Free-Form Summer Fruit Tart

Source of Recipe

Chef Eric


List of Ingredients

4 cups all purpose flour
1 teaspoon salt
½ cup sugar + 2 teaspoon
¾ lb cold butter cut in ½ inch cubes
1cup cold water + 2 tablespoon
2 cup of blueberries
3 peaches
6 apricots, pitted and cut in small slices
1 cup of strawberries
1 cup of cherries, pitted and cut in ½
¼ cup of milk for brushing the dough
¼ cup of apricot jam



Recipe

In a bowl of an electric mixer fitted with paddle, combine 4 cups flour, salt, 2-teaspoon sugar, and half of the butter. Mix on medium speed for about 3 minutes. Add remaining half butter and 1-cup ice-cold water mix briefly for 30 seconds. Remove the dough and flatten into a disc, wrap in plastic and refrigerate at least an hour.

Blanched, peel, pit and cut in small slices the peaches.
Toss the fruits with 1/2 cup of sugar. Roll out dough 4 inches larger than desired and transfer to oven tray. Place the fruits onto the dough and fold edges of dough towards center. Brush dough with milk, bake for 40 to 50 minutes, until bubbling and crust become brown.

Melt on low heat the apricot jam with 2-tablespoon water, whisk to homogenize and boil for few minutes. Brush generously the top of the tart with the apricot glaze, to make it shiny.

Serve warm with vanilla ice cream.

Serves 8