The Art of the Tart

Tarts, with their buttery crusts and luscious fruit fillings, epitomize the art of combining simplicity with elegance in the realm of desserts. Among the myriad choices of fruits and other fillings that can grace a tart, fruit, particularly stone fruits, stand out for their juicy sweetness and vibrant colors. From peaches and plums to cherries and apricots, each brings its own unique flavor profile to elevate the humble tart into a culinary masterpiece. However, to many cooks, making a good tart crust can be daunting. But it doesn’t have to be. There is an art of the tart, and this recipe will help you master it!

Tart Shell Information

Prep Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Ingredients

1 1/4 cups all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into small cubes
1 large egg yolk
1-2 tablespoons ice water, if needed

Instructions

In a large bowl, whisk together the flour, sugar, and salt. Add the cubed butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.

Add the egg yolk to the mixture and stir until combined and the dough starts to come together. If the dough seems too dry, add ice water, 1 tablespoon at a time, just until the dough holds together when squeezed.

Turn the dough out onto a lightly floured surface and gently knead it a few times until it forms a cohesive ball. Flatten the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days) before using.

When ready to use, remove the dough from the refrigerator and let it sit at room temperature for about 10 minutes to slightly soften. On a lightly floured surface, roll out the dough into a circle about 12 inches in diameter and about 1/8 inch thick. Carefully transfer the dough to a tart pan, pressing it into the bottom and sides. Trim any excess dough hanging over the edge of the pan.

Start by blind baking the crust. Taking this extra step of weighting the crust will keep it from bubbling up. Preheat your oven to 375°F (190°C). Line the tart shell with parchment paper or aluminum foil and fill with pie weights, dried beans, or rice. Bake for 15 minutes, then remove the weights and parchment/foil and bake for an additional 10-12 minutes, or until the crust is golden brown. Let cool completely before filling.

Celebrating Stone Fruits: A Tart Showcase

Now that you have a perfected the art of the tart crust, it’s time to showcase the bounty of summer stone fruits. Here’s a simple yet elegant recipe for a Stone Fruit Tart.

Ingredients

4-5 ripe stone fruits (such as peaches, plums, apricots), pitted and sliced
1/4 cup apricot jam
Fresh mint leaves, for garnish (optional)

Instructions

Arrange the sliced stone fruits in overlapping concentric circles over the cooled tart crust.

Melt the jam on the stovetop and strain. Brush the melted and strained apricot jam over the arranged fruits to give them a glossy finish.

Chill the tart in the refrigerator for about 30 minutes to set the glaze. Before serving, garnish with fresh mint leaves, if desired. Whipped cream or ice cream make it even more indulgent!

With its crisp crust and juicy, vibrant fruits, the stone fruit tart embodies the essence of summer in every bite. Whether you’re enjoying it on a sunny afternoon picnic or as a show-stopping dessert at a dinner party, mastering the art of the tart opens up a world of creative possibilities. Experiment with different fruit combinations and other fillings—the journey of tart-making is as delightful as the tarts themselves.

Nutritional Information (per serving) based on 8 Servings of the Tart Shell Alone:

Calories: 210 cal; Total Fat:** 14g; Saturated Fat: 8g; Trans Fat: 0g; Cholesterol: 55mg; Sodium: 125mg; Total Carbohydrate: 19g; Dietary Fiber: 1g; Sugars: 4g; Protein: 3g