I know. It’s summer. It’s hot outside, but somehow I still can’t help turning on my oven. Maybe it’s old habit from having owned a bakery in NYC, where the summer humidity brought me and my bakers to our knees—even with glasses upon glasses of water and commercial fans spinning on high.
Or maybe it’s that the summer crop endlessly inspires me. I spend as much time as I can driving to local farms in my quest for the sweetest peaches and just tart-enough cherries. This fruit tart is easy and fast, just like summer. Take in every moment…
For ingredient substitutions, please see the detailed chart at Gluten-Free 101.
Let’s get baking,
1/2 teaspoon salt
1 stick (4 ounces) dairy-free or regular unsalted butter, chilled and cut into small pieces
1 large egg, separated
1 1/4 pounds ripe plums (sliced), strawberries (halved) and cherries (halved)
Sugar, for sprinkling
1 tablespoon dairy-free or regular milk
2 tablespoons apricot jam, heated and strained
- In a food processor, pulse the flour with the salt. Add the butter and pulse until coarse crumbs form, about 5 seconds. Pour in 1/4 cup ice water and pulse just until the dough comes together in a ball. Wrap the dough in plastic wrap and flatten into a disk. Freeze until firm, about 15 minutes.
- On a sheet of parchment paper, roll the dough into a 12-inch round about 1/8 inch thick. Slide the dough and parchment onto a baking sheet. Return to the freezer if the dough is too soft.
- Preheat the oven to 375 degrees. Lightly beat the egg white and brush on the top of the dough. Leaving a 1-inch border, scatter the fruit over the dough. Sprinkle with sugar. Lift and fold the dough edge over the fruit to form a rim.
- In a small bowl, beat together the egg yolk and milk. Brush the mixture on the rim of the dough; sprinkle with sugar. Bake until the crust is golden and the fruit juices are bubbling, about 50 minutes. Transfer to a rack to cool. Brush with the jam.