Rustic Tart

The Rustic Tart has been my “go to” dessert this summer.  It is so easy, relatively healthy as far as desserts go and really quite beautiful in a rustic way….hence I call it the Rustic Tart!! Use your favorite berry as pretty much any one will adapt well to this dish — trust me, I’ve tried them all! Add a scoop of french vanilla ice cream and you have an elegant yet simple dessert easy enough to make on a weeknight for your family yet gourmet enough to make for a dinner party on Saturday.

Begin by mixing the berries, sugar and corn starch in a medium-sized bowl. Add the lemon zest and fresh lemon juice and mix well.
Next, layer a sheet of parchment paper over a cookie sheet and place the uncooked pie crust on top. Add the berry mixture directly in the middle of the dough leaving roughly 2 inches from the berries to the outside of the crust.

Slowly pleat the crust up and over the berries leaving the center of the tart exposed.

Once the tart is folded, give the exposed pie dough a generous egg wash using a pastry brush. Place tart in a preheated 375º oven and bake for 30-40 minutes until the crust is a golden brown. Let the tart cool before serving.

Ingredients:

1½ cups fresh berries (blueberries, raspberries, blackberries, etc.)
¼ cup sugar
1 tbsp cornstarch
½ tsp lemon zest
1 tsp lemon juice
1 pie crust, rolled out into a 9″-10″ circle
egg wash ( 1 egg whisked with 1 tbsp water)

Serves 4-6

Tips for Success

The beauty of a rustic tart is that it is supposed to look homemade, so there is no need to stress about perfect pleats. Still, a few tricks help it bake up golden and keep the juices where they belong. First, keep your pie crust cold until you are ready to fill it. Cold dough is easier to fold and bakes up flakier. If it gets soft and sticky while you work, slide the whole cookie sheet into the refrigerator for 10 minutes.

• Dry your berries well. Extra water on the fruit makes a runny filling, so pat them gently with a towel after rinsing.
• Mound the fruit in the center. A slightly higher pile in the middle gives the crust room to fold without tearing.
• Patch any cracks. Pinch a little extra dough over small tears so the juices do not leak out.
• Let it rest. Cooling for at least 20 minutes gives the cornstarch time to set the juices.

For a little sparkle, sprinkle the egg washed crust with a spoonful of coarse sugar before it goes in the oven. It adds crunch and makes the tart look like it came from a bakery.

Ingredient Swaps and Variations

Any berry works, and a mix is especially pretty. In late summer I love using sliced peaches or plums, and in the fall thin apple or pear slices with a pinch of cinnamon are wonderful. Firmer fruit like apples may need the full 40 minutes or a few extra. Orange zest can stand in for the lemon zest for a slightly sweeter flavor. If you use frozen berries, do not thaw them first and add a few minutes to the baking time.

Make Ahead and Storage

You can mix the filling a few hours ahead and keep it in the refrigerator, but wait to assemble the tart until just before baking so the crust stays crisp. Once baked, the tart is best the same day. Leftovers can sit loosely covered at room temperature for 1 day, then move to the refrigerator for up to 3 more days. Warm a slice in a 350 degree F oven for about 10 minutes to bring the crust back to life.

How to Serve It

Serve it warm or at room temperature with that scoop of vanilla ice cream, a spoonful of softly whipped cream or a dollop of plain yogurt. A cup of coffee or tea alongside makes it the perfect end to a summer dinner.

Frequently Asked Questions

Can I use a store bought crust?

Yes, and I often do. A refrigerated rolled crust makes this a true weeknight dessert.

Why is the bottom soggy?

Usually the berries were wet or the tart was cut too soon. Bake it on the lower rack and give it time to cool.

Mandy

Rustic Berry Tart

A free form berry tart with a lemony filling, folded pie crust edges and a golden egg wash. Easy enough for a weeknight and pretty enough for company.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 6 servings

Course: Dessert

Cuisine: French

Ingredients Method Notes

Ingredients

  

• 1 1/2 cups fresh berries blueberries, raspberries, blackberries or a mix
• 1/4 cup sugar
• 1 tbsp cornstarch
• 1/2 tsp lemon zest
• 1 tsp lemon juice
• 1 pie crust rolled out into a 9 to 10 inch circle
• 1 egg whisked with 1 tbsp water for egg wash

Method

 

1. Preheat the oven to 375 degrees F.
2. In a medium bowl, mix the berries, sugar and cornstarch. Add the lemon zest and lemon juice and mix well.
3. Line a cookie sheet with parchment paper and lay the pie crust on top.
4. Spoon the berry mixture into the middle of the dough, leaving about 2 inches of crust around the edge.
5. Slowly pleat the crust up and over the berries, leaving the center of the tart exposed.
6. Brush the folded crust generously with the egg wash using a pastry brush.
7. Bake for 30 to 40 minutes, until the crust is golden brown.
8. Let the tart cool before serving.

Notes

Serve with a scoop of French vanilla ice cream.