Free-Form Fruit Tart
- 1 1/8 cups all purpose flour plus some to dust work surface
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 10 tablespoons unsalted butter cold
- 1 egg yolk
- 2 cups stone fruit pitted, peeled and sliced ripe, like peaches, plums or nectarines, or use apples, pears or berries
- confectioners sugar
- Combine flour, salt and sugar in a food processor; pulse once or twice. Add 8 tablespoons of butter and turn on machine; process until butter and flour are blended and mixture looks like cornmeal, about 10 seconds. Add egg yolk and 2 tablespoons ice water and pulse machine on and off a couple of times. Remove and gather mixture into a ball, adding a little more water if necessary. Wrap in plastic, flatten into a small disk, and freeze dough for about 15 minutes (or refrigerate for 30 minutes or more) to ease rolling. (You can also refrigerate for a day or two, or freeze for a week or so.)
- Preheat oven to 425 degrees. Roll crust out on a board sprinkled with flour or sprinkle it lightly with flour and roll between two sheets of plastic until about 1/4 inch thick; it need not be perfectly round. Put it directly on a baking sheet. Melt remaining butter.
- Cover round with fruit, leaving about a 11/2-inch border all around. Fold up edges of crust around fruit, pinching them together. Cover just outer rim of fruit. Brush exposed dough with most of butter, and brush a little onto fruit as well. Bake until crust is golden brown and fruit bubbly, 20 to 30 minutes.
- Remove from oven and cool on a rack; serve warm or at room temperature, dusted with confectioners' sugar, or topped with ice cream, whipped cream or creme fraiche.
flour, salt, sugar, cold, egg yolk, stone fruit, confectioners sugar
Taken from www.yummly.com/recipe/Free-Form-Fruit-Tart-1421782 (may not work)