| Crust * 1-1/2 cups (7-1/2 oz) unbleached all-purpose flour * 1/2 teaspoon salt * 10 tablespoons cold unsalted butter, cut into 1/2-inch cubes * 3-6 tablespoons ice water Fruit filling * 1 pound peaches, nectarines, apricots, or plums * 1 cup berries (about 1/2 dry pint) * 3-5 tablespoons sugar, plus 1 tablespoon for sprinkling 1. FOR THE DOUGH: In a food processor, pulse flour and salt to combine, about 3 1-second pulses. Scatter butter pieces over flour, then pulse until texture resembles coarse bread crumbs and butter pieces are about the size of small peas, about 10 to 12 1-second pulses. Sprinkle 1 tablespoon ice water over mixture and process 1 second; repeat until dough begins to form small curds and holds together when pinched with fingers. Empty dough onto lightly floured work surface; dough will be crumbly (if dough has large dry areas, sprinkle additional 2 teaspoons water over dry areas and incorporate by gently fluffing entire amount of dough with fingers). Using bench scraper, gather dough into rough mound about 12 inches long and 4 inches wide (mound should be perpendicular to edge of counter). Beginning from farthest end, use the heel of a hand to smear about 1/6 of dough against the work surface away from you. Repeat unti all the dough has been worked. Using bench scraper, gather dough again and repeat smearing. Dough should now be cohesive. Form dough into 4 inch disk, wrap in plastic, and refrigerate until cold and firm, but malleable, about 1 hour. 2. FOR THE FILLING: During the last 30 miutes of chilling, prepare the fruit. Halve and pit stone fruit and cut into 1/2-inch-thick wedges. gently wash and dry berries. Combine fruit in medium bowl (you should have about 3 cups); set aside. Adjust oven rack to lower-middle position and heat oven to 400 degrees. 3. TO ASSEMBLE AND BAKE: (If dough has chilled longer than 1 hour and is cold and hard, let stand at room temperature 15 to 20 minutes before proceeding.) On large sheet of parchment paper lightly dusted with flour, roll dough to 12-inch round about 3/16 inch thick, dusting with flour as needed. (If dough sticks to parchment, gently loosen and lift sticky areas with bench scraper and dust paper with flour.) Slide paper and dough onto baking sheet and refrigerate until cool and firm yet pliant, 15 to 30 minutes. 4. Sprinkle fruit with sugar and toss gently to combine. Remove baking sheet with dough from refrigerator. Mound fruit in center of dough, leaving 2-1/2 inch border around edge. Carefully grasp one edge of dough and fold up outer 2 inches over fruit, leaving 1/2-inch area of dough just inside of fold free of fruit. Repeat around circumference of tart, overlapping dough every 2 to 3 inches; gently pinch pleated dough to seal but do not press dough into fruit. Working quickly, brush dough with water and sprinkle evenly with 1 tablespoon sugar. Bake until crust is deep golden brown and fruit is bubbling, 50 to 55 minutes. Cool tart on baking sheet on wire rack 10 minutes. Using wide spatula, loosen tart from paper and carefully slide tart off paper onto wire rack; cool until warm, about 30 minutes, or to room temperature, about 1 hour. Cut into wedges and serve. Notes Good fruit combinations are plums and raspberries, peaches and blueberries, or apricots and blackberries. You can use only one kind of fruit also. Peeling the stone fruit is not necessary (even the peaches). Taste the fruit before adding sugar; use the lesser amount if the fruit is very sweet, more if it is tart. Do not add the sugar to the fruit until you are ready to fill and form the tart. |