Freeform Fruit Tart
Delightfully rustic and irresistibly charming, this Freeform Fruit Tart is the perfect dessert to showcase nature’s finest seasonal fruits. With its flaky, golden crust and a juicy fruit filling that's sweetened with brown sugar and a hint of warm cinnamon, this tart combines simplicity and elegance in every bite. The dough, made from scratch using cold butter for a tender, buttery texture, is rolled out into a rustic circle, then folded over a vibrant fruit medley for a no-fuss, beautifully imperfect look. Ideal for peaches, berries, apples, or whatever fresh fruit you have on hand, this tart is baked to perfection until the filling bubbles and the crust crisps. Serve it warm or at room temperature with a scoop of vanilla ice cream or fresh whipped cream for a dessert that’s as inviting as it is delicious. Perfect for casual gatherings or a special homemade treat, this Freeform Fruit Tart is a must-try that combines convenience with artisanal charm.
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Recipe Information
Ingredients
- 210 g All-purpose flour
- 50 g Granulated sugar
- 115 g Unsalted butter (cold, cubed)
- 60 ml Ice water
- 500 g Fresh fruit (e.g., peaches, berries, or apples)
- 15 ml Lemon juice
- 50 g Brown sugar
- 15 g Cornstarch
- 2 g Ground cinnamon (optional)
- 1 unit Egg (beaten, for egg wash)
- 10 g Coarse sugar (for sprinkling)
Instructions
In a large mixing bowl, combine the all-purpose flour and 50g of granulated sugar.
Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Prepare the fruit filling: In a mixing bowl, toss the fresh fruit with lemon juice, brown sugar, cornstarch, and optional ground cinnamon. Set aside.
On a lightly floured surface, roll the chilled dough into a rough circle, about 30 cm (12 inches) in diameter. Transfer the dough to the prepared baking sheet.
Spoon the fruit mixture into the center of the dough, leaving a 5 cm (2-inch) border around the edges.
Gently fold the edges of the dough over the fruit, pleating as needed to create a rustic border. Leave the center of the tart open to showcase the fruit.
Brush the edges of the dough with the beaten egg and sprinkle with coarse sugar for added texture.
Bake the tart in the preheated oven for 35-40 minutes, or until the crust is golden brown and the fruit filling is bubbly.
Allow the tart to cool slightly before serving. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
2288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.9 g | 129% | |
| Saturated Fat | 61.0 g | 305% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 109 mg | 5% | |
| Total Carbohydrate | 322.4 g | 117% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 149.7 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 177 mg | 14% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 909 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
