![]() ![]() Enjoy!ĭough recipe adapted from David Lebovitz. Bake until shiny bubbles appear over fruit and crust is slightly brown, 35-45 minutes. Sprinkle crumble topping evenly over the top of the fruit.Using your fingers, pinch the cold butter into the flour mixture until crumbly. If your fruit is especially juicy, add another tablespoon of flour. Mix together sugar, flour, and salt in a medium bowl. If using berries, spread out evenly across dough. If using peaches, plums, nectarines, or apricots, arrange slices in a circle over the dough, overlapping slightly. Add fruit of choice onto dough and spread out evenly.Once cool enough to handle, transfer dough to an 11-inch tart pan and spread out evenly. Remove hot bowl from oven, add flour and mix in until blended.Place the bowl in the oven for 15 minutes or until the butter is bubbling and starts to brown around the edges. In a medium glass or ovenproof bowl, combine the butter, oil, water, sugar, and salt.Basically, just use enough to fill up your tart pan. Suggested quantities are listed out in the recipe below, but those are of a forgiving nature. You can use blueberries, peaches, nectarines, apricots, a mixture of berries, strawberries and rhubarb… the possibilities are endless. If you’re using a particularly juicy fruit, you might want to add an extra tablespoon of flour, but otherwise, the topping remains steadfast and unchanging. ![]() The crumble topping adds any extra sweetness the filling might need and it also gives the fruit a lovely sugary sheen. Let cool to room temperature on a wire rack. Place the chilled pâte sucrée on a baking sheet (for easy handling) and bake for 23 to 26 minutes, or until lightly golden. Preheat the oven to 350☏ and set an oven rack in the middle position. The crumble topping always stays the same, and you just change out the fruit beneath it according to what you have on hand or what’s in season. Cover with plastic wrap and place in the freezer for at least 30 minutes to chill. The rest of the beauty of the Any Fruit Tart lies in the fact that (you guessed it!) you can use pretty much any fruit. It’s a method that seems like it could never work… but it does. Add in All-Purpose Flour (1 2/3 cups) and pulse until resembles bread. In a food processer, cake mixer or by hand, cream Unsalted Butter (1/2 cup), Powdered Confectioners Sugar (1/2 cup), Salt (1/4 tsp) and a few drops of Vanilla Extract (to taste) together about 20 seconds. It’s the complete opposite of the usual pastry method. Preheat your oven to 375 degrees F (190 degrees C). From there, you just press the dough into the tart pan and carry on with your filling. You can read more about it here, but the basic idea is that you heat the butter, sugar, salt, and a little bit of oil in the oven until it’s nice and bubbly and then you stir the flour in. It’s our No-Fuss French Pastry Dough and the magic lies in the fact that there’s no rolling or cutting in required, yet you still end up with an irresistibly buttery tart dough that’s just crisp enough but never tough. And this one happens to have a few little tricks up its sleeve. ![]() It starts – as any good tart does – with an excellent pastry dough. ![]()
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