It’s all right if the edges are a little ragged.
On a floured surface, roll the dough into a round that’s about 13 to 14 inches in diameter. Remove the dough from the refrigerator if the dough is very firm, let it sit at room temperature until it’s pliable enough to roll, 10 to 15 minutes. Line a heavy-duty rimmed baking sheet with parchment. Position a rack in the center of the oven and heat the oven to 350☏. You can also freeze the dough for up to two months thaw it overnight in the refrigerator before proceeding with the recipe. Turn the dough out onto a sheet of plastic wrap, press it into a flat disk, wrap it in the plastic, and let it rest in the refrigerator for 15 to 20 minutes (or up to four days) before rolling it out. Dump the dough onto a clean counter and work it with the heel of your hand, pushing and smearing it away from you and then gathering it up with a bench scraper and repeating until the dough comes together and is pliable.) The dough will still look crumbly and dry. (If mixing by hand, add the yolk mixture to the flour and mix gently with a fork until the liquid is well distributed. On low speed, mix until the dough just comes together, about 15 seconds the dough will be somewhat soft. whole milk and add them to the flour mixture. In a small bowl, mix 1 large egg yolk and 3 Tbs. (If mixing by hand, mix with a pastry cutter or two forks until the butter is mixed into the flour as above.) Run a spatula along the bottom of the bowl to loosen anything stuck to the bowl. If there are still lumps of butter larger than the size of peas, break them up with your fingers. On low speed, mix the butter and flour until the flour is no longer white and holds together when you clump it with your fingers, 1 to 2 minutes. (11 Tbs.) cold, unsalted butter into 1/2-inch cubes and add them to the flour. In a stand mixer fitted with a paddle attachment (or if mixing by hand, in a medium bowl), combine 6-3/4 oz. The tart dough can be made in advance and frozen. These tarts are pretty forgiving, so you can usually use a little more or less of an ingredient, depending on what fruit you have on hand and what sounds scrumptious to you. I’ve given measurements for the fruit, flour, and sugar, but don’t feel you have to follow the formula exactly. And the fruit only needs to be tossed with a little sugar and flour (to thicken the juices) to become an irresistible filling. The freeform nature of the tart means that I don’t have to search for special baking equipment. The dough is a breeze to make with ingredients that I always have on hand. At home, I can never seem to find the right cup measure or pie plate that I want, and I always make a mess of the kitchen.īut when I visit the farmers’ market, the baking bug invariably bites and that’s when I turn to the one dessert that I do often make at home: a rustic fruit tart, also called a galette.
#Fruit tart recipes professional#
People often ask me if I bake a lot at home, and it surprises them when they hear that I almost never bake unless I’m at work, where I’m spoiled by the professional kitchen.