Free-Form Summer Fruit Tart


Free-Form Summer Fruit Tart

Read my Summer 2017 Issue:

To make pastry:  Place the flour and sugar in a medium mixing bowl. Using your fingertips, rub butter into the flour mixture until it resembles fine breadcrumbs.  Add cold water. Use a table knife and, in a cutting motion, mix butter and flour mixture until a soft dough forms, adding a little more water if needed.  Turn onto a lightly floured surface and gently knead the dough until smooth. Do not over knead.  Shape into a flat disk, wrap in plastic wrap, and refrigerate 30 minutes.  To make tart:  Preheat oven to 400°F.  Roll the dough between 2 sheets of parchment paper into a rough rectangle shape, about ¼-inch thick. Use the bottom sheet of parchment to help transfer pastry to a large baking tray.  Sprinkle the pastry with almond meal, leaving a ½-inch border around the edge.  Arrange the fruit, cut side up over the almond meal. Brush fruit with vanilla bean paste, and fold the pastry border over the fruit.  Sprinkle the fruit and pastry border with raw sugar.  Bake in preheated oven for 50 minutes or until pastry is golden and crisp.                           

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