Rough Winter Tart

Try this tart with fruit that you have on hand on a snow day.  I used apples, jarred Bing cherries, clementines and raisins, and the combination proved to be a good one!

Crust Ingredients:

1 cup flour

3 tablespoons granulated sugar

1/2 stick chilled unsalted butter

1 egg, beaten

Iced water

Filling Ingredients:

2 apples, peeled, cored and thinly sliced (Pink Lady preferred)

12 Bing cherries, pitted (Tillen Farms preferred)

Small handful of candied pecans, roughly chopped

Small handful of raisins

2 clementines, cut into segments

2 tablespoons maple sugar

1 egg beaten

Tart Ingredients

Preheat the oven to 425 degrees.  Mix the flour and sugar in a large mixing bowl.  With a sharp knife, cut the butter into small cubes and add to the dry ingredients.  Rub the pieces of butter and the dry ingredients together with your fingers until the butter is broken into tiny pieces.  Make a well and add the egg and drizzle in the iced water.  Begin to knead the dough quickly into a ball.  Add more iced water until the dough is just wet enough to form a ball. Wrap the dough in waxed paper and chill for several hours until it is firm.

On a lightly floured surface, roll out the dough and add flour to prevent the dough from sticking to the rolling pin and the work surface.  Roll the dough into a circle until it is about ¼ inch thick and place it on a baking sheet.

Tart Filling

Arrange the apples in the center of the dough, leaving the outer 1 1/2 inches of dough uncovered.  Arrange the other fruit on top of the apples.  Sprinkle with maple sugar.  Fold up the uncovered outer edge of the dough and pinch so that it stays overtop the fruit.  Brush the top of the dough with the beaten egg.

Bake in the middle of the oven for about 40 minutes or until the fruit is golden and the crust is lightly browned.  Remove the tart from the baking sheet and place it on a cooling rack.

Rough Tart When ready to serve, slice and plate standing alone or with a scoop of vanilla ice cream.


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