food Program

Blackberry, Raspberry, and Apple Rustic Fruit Tart

Contributed by Laura Pensiero, Hudson Valley Mediterranean

Pastry Shell:
2 cups all-purpose flour
12 teaspoon sugar
Pinch salt
12 tablespoons (1 12sticks) cold unsalted butter, cut into ½-inch cubes
1/2 cup fresh orange juice

1 large or 2 small apples, peeled, cored, and cut into ½-inch chunks or wedges.
1 pint blackberries
1 pint raspberries
13 cup sugar
2 teaspoons grated fresh ginger
2 teaspoons cornstarch
Grated zest of 1 orange
2 egg yolks, beaten

For the pastry shell:
Combine the flour, sugar and salt in the bowl of a mixer fitted with the paddle attachment. Mix briefly on low speed to combine. Add the cold butter and mix on low speed (setting 2 or 3 ) until the flour-butter combination resembles gravely sand – the butter should be the size of garbanzo beans – 1 to 2 minutes. Stop the mixer and pour in the orange juice. Mix for 2 to 3 minutes, or just until the dough holds form when you squeeze it together in your hand. Shape the dough into a flattened disk, wrap it in plastic wrap, and refrigerate it for at least 30 minutes. (The dough can be made a few days in advance.)

Preheat the oven to 375F. Lightly grease a rimless baking sheet.

For the filling:
Combine all the fruit with the sugar, ginger, cornstarch and orange zest in a medium mixing bowl. Set aside.

On a lightly floured surface, roll the dough out to form a 14inch thick round. (It is important not to roll the dough too thin, or the fruit will tear it.) Using a paring knife, trim the edges so you have an approximately 12-inch round. (The remaining dough is perfect to make a mini galette.)

Place the round of dough on the prepared baking sheet. Brush a 2-inch perimeter around the edge with some of the beaten egg. Place the fruit in the center of the tart. Starting with the left edge, fold 2 to 3 inches of the dough toward the fruit center, loosely pleating it as you do so.

Brush the surface of the fold with beaten egg. Continue to make smaller folds counterclockwise around the tart to complete your circle, brushing each fold with egg as you go. Bake until the shell is deep gold and the fruit is bubbly, 25 to 30 minutes.

Let the tart sit for 5 minutes before transferring it to a wire rack to cool. Serve warm or at room temperature.

Top the tart with ice cream, gelato, frozen yogurt, or whipped cream.