Rustic Fruit Tart

By June 2, 2015



  • 2 ripe peaches or nectarines, peeled, pitted & sliced
  • 2 c fresh strawberries, sliced or other fruit
  • 2 tbsp granulated sugar
  • 1 tsp vanilla


  • 1½ c flour
  • ¼ c ice water
  • 3 tbsp granulated sugar
  • ¼ tsp salt
  • ½ c cold butter, cubed
  • 1 egg beaten for brushing on


Preheat oven to 425 degrees.

For the peel and chop fruit and mix together in a bowl. Add the sugar and vanilla, toss to coat. Set aside while the crust is made.

For the crust: In a bowl, whisk the flour, sugar, and salt together. Using a pastry cutter, fork, or your hands, cut in the butter until the mixture is crumbly. Add the ice water, stirring with a fork until the flour is moistened. Add up to 2 more tbsp of ice water if the dough seems dry. Gently knead until the dough comes together and forms into a ball.

Line a large baking sheet with parchment or use a silicone baking mat. Roll dough into a 12 inch circle. Place circle on the baking sheet. Spoon the fruit filling (not the juice) into the center of the dough leaving a 2 to 3 inch border. Gently fold the edges over the fruit overlapping if necessary. Now pour all but 2 tbsp of juice over fruit.

Brush crust with beaten egg.

Bake for 25 to 35 minutes. Enjoy!

Items in this recipe available through your Abundant Harvest Organics subscription: peaches, nectarines, strawberries, butter, egg