Red Fruit Tart
Silvana Nardone
From Every Day with Rachael Ray
June-July 2007
SIX SERVINGS
Prep Time: 20 min (plus chilling)
Bake Time: 50 min
1 cup flour
1/2 teaspoon salt
1 stick (4 ounces) unsalted butter, chilled and cut into small pieces
Ice water
1 large egg, separated
1 1/4 pounds ripe plums (sliced), strawberries (halved) and cherries (halved)
Sugar, for sprinkling
1 tablespoon milk
2 tablespoons apricot jam, heated and strained
1. 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.
2. 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.
3. Preheat the oven to 375º. 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.
4. 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.
|
