My mother's specialty is Apple Pie and mine are these fruit tarts. Inspired by my time working at Campanile restaurant in Los Angeles and making tons of their version of a rustic tart, I started making these for July 4th over fifteen years ago and I have yet to stop. Cherry and Peach are always musts and I vary the others depending on what fruit is available from the farm stand in Hailey, Idaho. Apricots were a big hit last year. Now, I have my ten-year old niece helping me, and I hope one day she takes this over.
Rustic Fruit Tart
1 basic pie dough
2-3 cups fruit compote
1 cup Oatmeal crumble topping
1 egg yolk
pinch of salt
2 tablespoons sugar
Preheat oven to 350
On cool surface, roll out pie dough until ¼ inch thick. Transfer dough round to a parchment lined, flat baking sheet. If you don’t have one, flip a rimmed baking sheet over and use bottom. Mound compote in center, leaving a two inch border along dough. Begin at bottom and fold dough over compote. Continue folding, creating a hexagon, and leaving the center of the compote exposed. Whisk egg yolk with salt and brush along folded dough to seal. Sprinkle edges with sugar. Add crumble onto exposed compote, gently patting into place.
Bake for 40-50 minutes until dough is browned and exposed fruit is bubbling.
Cool before slicing
Basic Pie Dough
Serves: 2 pies
1 cup chilled butter
4 tablespoons vegetable shortening
4 cups all purpose flour
1 teaspoon salt
10-12 tablespoons water with ice cubes
2 teaspoons vanilla
Cut butter and shortening into flour and salt with fingertips or pastry cutter or two knives until butter resembles small peas. Add vanilla to ice water. Make a well and gradually add in water mixture into flour and mix with hands until dough begins coming together. Flip dough onto floured surface and mix gently until ball forms, divide into two balls and gently flatten into disc. Wrap in plastic and let rest in fridge or freezer until ready to use.
Fruit Compote for Rustic Tart
1 cup sugar
1 cup brown sugar
1 vanilla bean, scraped
2 tablespoons butter
Water to moisten
2 lbs. fruit, chopped or sliced (cherries, peaches, apricots, plums)
*(if using peaches, nectarines or apricots, peel first)
1-2 tablespoon cornstarch dissolved in water
Place both sugars, vanilla bean, butter and water in a sauté pan. Cook over medium high heat, swirling pan as you go. Let bubble. If sugar chrystalizes along edges of pan use a pastry brush dipped in water to clean. Cook until a warm brown caramel color. Add fruit and cook, allowing sugar chyrstals to dissolve and the fruit to begin to break down and release their juices. Add cornstarch that has been mixed with water a little at a time, judging how thick you want compote. Cook until thickened, remove from heat and cool.
*to peel fruit bring a large pot of water to a boil. Make a small x on bottom of fruit and slide into boiling water. After 1 minute remove and plunge into ice water bath. Skin should easily peel off.
Oatmeal Crumble Topping
(for Dutch Apple Pie or Rustic Fruit Tart)
½ stick unsalted butter, softened
1 cup oatmeal
1 tablespoon flour
1 teaspoon cinnamon
1 tablespoon brown sugar
1 pinch salt
Cut with pastry knife or pulse in processor for a minute until large chunks form.