If you have looked under the 'Pies & Tarts' section of the website you know
that I have a fondness for tarts, especially fruit tarts. Now, this recipe is for individual free form
tarts, so you can make them even if you do not own a tart pan. Again,
as with many of the tart recipes on the site, it starts with my favorite
short crust pastry (Pate Brissee) which is made with butter and produces a
pastry that is wonderfully crisp and crumbly.
Once the pastry is made,
in your food processor, and left to chill, it is then divided into four
portions. Each portion is rolled into a 7 inch (18 cm) round and then
a mixture of lightly sweetened berries and peaches are mounded in the center
of each round of pastry. All that is left to do is to gently fold the
pastry up and over the filling, making sure that the folds of pastry are
sealed so that the pastry does not fall open during baking. The
important thing to remember is to bake the tarts until the crusts have nicely
browned and the fruit's juices just start to run. The advantage of
fruit tarts over fruit pies is that you do not have to wait
several hours before serving them. They can be eaten straight away
with a dusting of powdered sugar and who can resist a little whipped cream or vanilla ice
cream on the side.
Pastry Crust: In a food processor, place the flour, salt, and
sugar and process until combined. Add the butter and process until the
mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup (30 ml)
water in a slow, steady stream, through the feed tube until the dough just holds
together when pinched. Add remaining water, if necessary. Do not
process more than 30 seconds.
Turn the dough out onto your
work surface and gather it into a ball. Cover
with plastic wrap, and refrigerate for about an one hour before using.
This will chill the butter and allow the gluten in
the flour to relax.
While the pastry is chilling, line a baking sheet with parchment paper.
Once the pastry has chilled sufficiently, remove the pastry from
the refrigerator and divide into four equal portions. On a lightly floured surface, roll each
portion of pastry into a 7 inch (18 cm) circle. Place the four pastry
circles onto the prepared baking sheet and cover with
plastic wrap. Place in the
refrigerator to firm up the pastry while you make the filling.
Filling: In a large bowl, combine the berries,
sliced peaches, sugar, zest (if using), and flour. Remove the pastry from the refrigerator and
divide the filling between the four pastry circles, leaving about a 1 inch (2.54
cm) border around the outside edges of the pastry. Gently fold the edges of the
pastry up and over the filling, leaving the center of the tart open.
Press the edges gently so the pastry sticks together. Once all the tarts
are assembled, cover and return to the refrigerator for about 15 - 30 minutes to
chill.
Meanwhile, preheat the oven to 400 degrees F (200
degrees C) and place rack in center of oven. Remove the unbaked
assembled tarts from the refrigerator and bake for
approximately 25-30 minutes or until the crust is golden brown and the juices
are bubbling and start to run out from the center of the tart. Remove
from oven and place on a wire rack to cool before serving. Serve with
softly whipped cream or vanilla ice cream. Cover and refrigerate any
leftovers.
Makes 4 individual tarts.
Pate
Brisee (Short crust
Pastry):
1 1/4 cups (175 grams) all-purpose
flour
1/2 teaspoon (2 grams) salt
1 tablespoon (14 grams) granulated
white sugar
1/2 cup (1 stick) (113 grams)
unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces
1/8 to 1/4 cup (30 - 60 ml) ice
water
Filling:
1 pound (454 grams) berries
(combination of cut up strawberries, cherries (halved and pitted), blueberries, raspberries, or
blackberries) and peeled and sliced peaches
1/4 cup (50 grams) granulated white
sugar, or to taste
Lemon Zest
- The yellow outer rind of the lemon that contains the fruit's flavor
and perfume. The rind being the outer skin of the lemon which
consists of both the yellow zest and white membrane (pith).
s
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