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My review
No Skill Fruit Tart
EBSEPKE
"Just like a seasonal fruit pie--wonderful for people who have trouble making the perfect crust. My favorite is blackberries with peaches, but you can use pretty much any seasonal fruit that you love. This one's a no-brainer!"
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Ingredients
45 m servings 509 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Ready In
- Preheat the oven to 450 degrees F (220 degrees C).
- In a medium bowl, stir together the flour and salt. Cut in shortening by rubbing between your fingers until the mixture resembles oatmeal. Gradually stir in water until dough is just wet enough to hold together. Knead briefly, just so the dough holds together without crumbling. Place in the refrigerator while preparing the fruit.
- In a medium bowl, stir together the sugar and cornstarch. Add the peaches and blackberries, and toss gently to coat. Set aside.
- Roll out the crust dough into a rough circle about the size of a dinner plate, and place on a flat baking sheet. Pile the fruit into a level mound in the center of the dough, leaving 1 to 2 inches of exposed dough around the edge. Throw out any juices that may have accumulated in the fruit bowl. Fold the dough up over the fruit - the edges should cover some of the fruit and berries, but not reach the center of the tart.
- Bake for 25 to 30 minutes in the preheated oven, until the fruit is bubbly and the crust is golden brown. Let cool completely before cutting into wedges and serving.
Nutrition Facts
Per Serving: 509 calories; 34.7 g fat; 45.4 g carbohydrates; 4.7 g protein; 0 mg cholesterol; 197 mg sodium. Full nutrition
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Reviews
Read all reviews 3137 Ratings
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Most helpful positive review
8/23/2005
This was just awesome! I always have trouble with pie crust. I just blended all of the dry ingredients into my mix master then threw in the shortening and when it was crumbly I added the water...
Most helpful critical review
4/12/2012
I gave this recipe an extra star for ease of prep. However pretty and easy to handle, the crust tasted bland and doughy. We ate the fruit out of the middle.
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8/23/2005
This was just awesome! I always have trouble with pie crust. I just blended all of the dry ingredients into my mix master then threw in the shortening and when it was crumbly I added the water...
6/4/2006
This was a lot easier than making a pie! I only used peaches and I sprinkled sugar on top before baking, for added sweetness! It was so good! I will make this again.
3/17/2008
This was a great recipe! Though being in Australia I changed shortening to butter, and used a gelatin powder (made up with hot water, available at European-style stores) glaze over the fruit. It...
4/20/2008
When I made this tart I used Apricot Jelly and melted it and watered it down and poured over my fruit and man it gave it a good flavor and a prettieness to it.
9/11/2006
Wow! I have never had dough roll out so easily. Usually I can make things that taste good, but don't look perfect. This one made me feel like Martha Stewart--it was beautiful! Thanks for shar...
6/17/2008
This recipe makes a very impressive dessert and is not very hard. I used dark chocolate instead of white and it was delicious, especially when made with berries. I think that the time should be ...
8/9/2006
This recipe really is very easy to make!! Some changes though..I used just a pinch of salt, about 2 tablespoons of water (instead of 1/2 cup water). Also, I added 1 egg and mixed it with the but...
11/24/2005
These were great! I added a little Polaner's All Fruit on the bottom, and blackberries, raspberries and blueberries on top. It was really wonderful with some whipped cream on top. Thank you f...