No Skill Fruit Tart
Serves: 5
Catharine Rutherford
1 January 1970
Based on User reviews:
42
Spice
51
Sweetness
53
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 cups
All-Purpose Flour1 tsp
Salt1 cup
Shortening1 cup
Water (cold)3 tbsps
Sugar2 tbsps
Cornstarch2 cups
Peaches (sliced fresh)1 cup
Blackberry (fresh)Directions:
1
Preheat the oven to 450 degrees F (220 degrees C)
2
In a medium bowl, stir together the flour and salt
3
Cut in shortening by rubbing between your fingers until the mixture resembles oatmeal
4
Gradually stir in water until dough is just wet enough to hold together
5
Knead briefly, just so the dough holds together without crumbling
6
Place in the refrigerator while preparing the fruit
7
In a medium bowl, stir together the sugar and cornstarch
8
Add the peaches and blackberries, and toss gently to coat
9
Set aside
10
Roll out the crust dough into a rough circle about the size of a dinner plate, and place on a flat baking sheet
11
Pile the fruit into a level mound in the center of the dough, leaving 1 to 2 inches of exposed dough around the edge
12
Throw out any juices that may have accumulated in the fruit bowl
13
Fold the dough up over the fruit - the edges should cover some of the fruit and berries, but not reach the center of the tart
14
Bake for 25 to 30 minutes in the preheated oven, until the fruit is bubbly and the crust is golden brown
15
Let cool completely before cutting into wedges and serving