Free-Form Fruit Tarts

These are super easy to make, and easy to improvise. When Sis and I made them we used blueberries and apples, since then I've used apples and a lot of cinnamon, and the next time I'm thinking of blackberries and raspberries. The crust only takes a few minutes to make so you can mix it, then chill it while you're eating, and after dinner fill them with your choice of fruit, and by the time the dishes are done you'll have tarts to eat!

Sweet Tart Crust:

1 1/4 cups of flour, plus a bit more for rolling
1/2 tsp. salt
2 tbsp. sugar
10 tbsp. butter frozen or cold unsalted butter
1 egg yolk
3 tbsp. ice water

Filling:

2 lbs. of pitted, peeled and sliced ripe stone fruit like peaches, plums, or nectarines.

Or peeled, cored, thinly sliced apples or pears.

Or about 3 cups of berries.

2 tbsp. unsalted butter

Making the Dough -

Combine the flour, salt and sugar. Stir a couple of times. Add all of the butter and mix (or pulse in a food processor if you have one) until the mixture is uniform but don't over do it. Add the egg yolk and mix a little bit more.

Add the ice water, and mix with your hands until you can make the dough into a ball. If it's still crumbly you can add more ice water. If you add too much water, add a little more flour. Wrap the dough ball in plastic and chill in the fridge for at least 30 minutes. Or if you're in a hurry stick it in the freezer for 10-15 minutes.

Baking -

When you're ready, heat the oven to 425, then roll out the dough on a lightly floured surface to 1/8 inch thickness, either all in once piece or in smaller amounts for individual tarts.

Place the filling in the center, leaving about 1-2 inches of crust around the outside. You can also put a layer of crushed nuts on the bottom, mix some cinnamon with the fruit, or brush the fruit with a mixture of honey and butter.

Fold up the edges of the dough leaving the middle of the filling exposed. Crimp the edges so they stay in place. Brush the dough with a little melted butter, and brush the top of the fruit as well. If you want, after brushing on the butter you can sprinkle on some granulated sugar and some cinnamon on the top as well.

Place on a baking sheet and bake for 20-30 minutes until the crust is golden brown and the fruit is bubbly. Let cool on a rack and serve warm or at room temperature.