Last week I shared the unexpected health benefits of stone fruits, these jewel-toned beauties are in season right now, so there’s no time like the present to enjoy all they have to offer. To me, when I find myself with a surplus of fruit of any kind, there are two options: Slice it up and enjoy it fresh (highly recommended), or break out the pie plate and bake with it (also … highly recommended).
I’ve been baking since I was very young, and it remains one of the few things that I can completely lose myself in. I love being in the kitchen, music turned up (Bob Marley or Fleetwood Mac, preferably), with the raw ingredients of a recipe laid out before me. It’s magic, how a few simple items can be combined to create something that brings happiness, comfort, and nourishment to the people you care for most deeply.
With autumn just around the bend, I’ve been baking more lately. There’s something about fall that just begs for pies to be made, and as I found myself with a surplus of summery stone fruits on hand, I decided to bring the two seasons together in a rustic fruit tart. If you’re new to baking, a simple tart is the perfect place to start – sort of an open-faced pie, they only require one crust and are very easily improvised for whatever filling you happen to have on hand. Today I’m sharing my recipe for a summer-to-fall stone fruit tart – don’t be intimidated by the ingredients, it’s very easy to throw together. What’s more, while I used flour and dairy here, this recipe is very easily made gluten free and/or vegan by substituting the crust for your favorite dairy- gluten- or grain-free recipe. You can also easily substitute or lessen the sugar content.
Stone Fruit Tart
1 1/4 cup unbleached all-purpose flour
2 tbs coconut flour
1/2 tsp salt
8 tbs chilled grass fed butter, cubed
6 tbs ice water
4-5 cups sliced ripe fruit of your choice (I used peaches, nectarines, apples, plums, cherries, pluots, and apricots)
2/3 cup coconut sugar
1 tsp powdered ginger
1 tsp vanilla extract
1 tsp lemon juice
1/2 tsp lemon zest
3 tbs arrowroot powder
Preheat oven to 375 degrees F
To make the crust: Add the all-purpose flour, coconut flour, and salt to a medium mixing bowl, drop in 6 tbs of the chilled butter. Using a pastry blender, a strong fork, or your hands, work the flour and butter until it has the consistency of cornmeal. Add the remaining 2 tbs of cubed butter and use the same technique to work in the butter until it resembles a bowl of peas.
Slowly sprinkle the mixture with the ice water, tossing with a fork or your hands as you go until it begins to hold together. Allow it to sit a moment (coconut flour is incredibly absorbent and can easily dry up the mixture). If it dries out, add more water and toss with a fork. Use your hands to ball up the dough and flatten it slightly (it should look like a large hockey puck). Wrap tightly in plastic wrap and refrigerate.
To make the filling: In a large mixing bowl, combine the sliced fruit, coconut sugar, and powdered ginger, mix thoroughly using a wooden spoon. Add the vanilla, lemon juice, and lemon zest, and mix. Finally, sprinkle the arrowroot powder over the top, and use the wooden spoon to combine.
To create the tart: Remove the dough from the refrigerator and roll it out on a powdered surface until it is about 1/8″ thick. Set the crust in the bottom of a pie plate so the edges are hanging over the sides and pour the filling into the center. Fold the sides of the crust over the filling.
Bake & top: Bake at 375 for 20 minutes. Once the 20 minutes are up, remove the tart from the oven and brush the exposed crust with melted butter. Sprinkle the slivered almonds around the crust. Put the tart back into the oven and bake for about 30 minutes more, until the filling is bubbling and the crust is golden brown. Allow to cool.
Slice into wedges and serve warm for brunch or dessert topped with your choice of milk (I like it topped with coconut milk), fresh whipped cream, ice cream, or yogurt. Enjoy!
Looking for more baking inspiration? Check out this version, created by Beth Kirby of Local Milk.
More recipes from the BLDG 25 Blog.