7 Rustic Tart Recipes for Fruit-Filled Desserts
There is a bit of a point of pride in the imperfection of a rustic tart, galette, or crostata. These aren’t your precisely crimped and formed pies, nor are they primly rolled croissants. Instead rustic tarts are pastries where the presentation is best left a little messy. From the filling to the crust, the hallmarks of a pie are there, but without a lot of the hassle. Instead of worrying about how the edges of your pie crusts look, eliminate your kitchen stress and make one of the following seven fruit-filled pastry desserts.
1. Cinnamon-Apple Crostata
Pillsbury’s crostata is the antidote to your summer apple-pie woes. It makes a dessert every bit as delicious and is appealing to the eye in its own way. Plus, everyone makes apple pie, but with this crostata, you’ll be brining the same tastes but in slightly different packaging to the dessert table.
- 1 box refrigerated pie crusts, softened as directed on box
- ½ cup sugar
- 4 teaspoons cornstarch
- 2 teaspoons ground cinnamon
- 4 cups thinly sliced, peeled cooking apples (4 medium)
- 1 teaspoon sugar
- 2 tablespoons chopped pecans or walnuts
- whipped cream (optional)
Directions: Heat oven to 450 degrees Fahrenheit. Remove pie crust from pouch; place flat on ungreased cookie sheet. In medium bowl, mix 1/2 cup sugar, the cornstarch, and cinnamon. Gently stir in apples. Spoon apple mixture onto center of crust, spreading to within 2 inches of edge. Fold crust edge over filling to form 2-inch border, pleating crust as necessary. Brush crust edge with water; sprinkle with 1 teaspoon sugar.
Bake 15 minutes or until crust is golden brown. Sprinkle pecans over apple mixture. Bake 5 to 15 minutes longer or until apples are tender. Serve with whipped cream.
2. Tipsy Spiced Fruit Tart
This tipsy tart from Southern Living is not your everyday, run of the mill dessert. Spicy, alcohol soaked fruit takes the filling from your usual fare to something expected. You can keep the elevated state of play going by serving it topped with buttermilk whipped cream, or a side of vanilla ice cream.
- ⅔ cup bourbon or brandy
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¾ cup granulated sugar, divided
- 1 cup halved dried Mission figlets
- 1 (7 ounce) package dried apricots, coarsely chopped
- 1 cup jumbo raisins
- 3 ripe Bartlett pears, peeled and chopped
- 2 tablespoons all-purpose flour
- 2 teaspoons finely grated fresh ginger
- 1 (14.1 ounce) package refrigerated piecrusts
- 1 large egg, beaten
- 2 teaspoons Demerara sugar
Directions: Cook bourbon, next 2 ingredients, and ½ cup granulated sugar in a medium saucepan over medium-low heat, stirring often, 3 minutes or until sugar is dissolved and mixture is hot. Remove from heat, and stir in figlets, apricots, and raisins. Pour mixture into a large zip-top plastic freezer bag. Seal bag, removing as much air as possible; chill 24 hours.
Preheat oven to 350 degrees Fahrenheit. Transfer fruit mixture to a large bowl; stir in pears, flour, ginger, and remaining ¼ cup sugar. Unroll and stack piecrusts on parchment paper. Roll into a 12-inch circle. Mound fruit mixture in center of piecrust (mixture will be slightly runny), leaving a 2- to 2½-inch border. Fold piecrust border up and over fruit, pleating as you go, leaving an opening about 5 inches wide in center. Brush piecrust with egg, and sprinkle with 2 teaspoons Demerara sugar. Slide parchment paper onto a baking sheet.
Bake for 50 minutes or until filling is bubbly and crust is golden brown. Cool on baking sheet on a wire rack 30 minutes. Serve warm or at room temperature with buttermilk whipped cream.
3. Rustic Peach Tart
If you’re counting down the days until peach season, King Arthur Flour’s rustic peach tart is only going to heighten your anticipation. It calls for Instant ClearJel, which is a thickening agent often used in pies and pastries.
- 1¼ cups unbleached all-purpose flour
- 1 tablespoon buttermilk powder
- ½ teaspoon salt
- ¼ cup cold butter
- ¼ cup vegetable shortening
- 3 to 4 tablespoons ice water
- 4 to 5 large ripe peaches, peeled and sliced; or 2 pounds frozen sliced peaches, partially thawed (about 5 to 6 cups)
- ½ cup sugar
- 2 tablespoons Instant ClearJel
- ½ teaspoon ascorbic acid (optional–it is added flavor and to preserve color)
- ⅛ teaspoon nutmeg
- pinch of salt
- ½ cup fresh raspberries (optional)
Directions: To make the crust, whisk together the flour, buttermilk powder, and salt in a large bowl. Mix in the cold butter and shortening until the dough is crumbly. Sprinkle ice water over the mixture 1 tablespoon at a time while tossing with a fork. After adding 3 tablespoons of water, gather the dough together into a ball. Add more water if it crumbles and won’t hold together. Flatten into a disk, wrap, and refrigerate for 30 minutes or longer.
Preheat the oven to 450 degrees Fahrenheit. Whisk together the sugar, Instant ClearJel, ascorbic acid, nutmeg, and salt. Add the peaches and a few of the raspberries, tossing to combine. Set aside.
Roll the chilled dough on a well-floured work surface or silicone rolling mat into a 14-inch circle. Use a knife or pizza wheel to trim the edges in a scalloped design. Move the crust to a baking pan or pie pan; a giant spatula works well here.
Fill the center with the peach mixture. Fold the edges of the crust up over the peaches, leaving the center uncovered. Bake the tart for 40 to 45 minutes, until the crust is golden. Remove from the oven, and sprinkle with the remaining fresh raspberries. Serve warm, with whipped cream or ice cream.
4. Blueberry-Blackberry Rustic Tart
Blueberries and blackberries meld together in Taste of Home‘s rustic tart, giving the dish a deep, rich color — especially when you begin to dig in. If you are making it for a social gathering, you can prepare the pastry the night before, and refrigerate it until you’re ready to bake the next day.
- 2 cups all-purpose flour
- ⅓ cup sugar
- ¼ cup yellow cornmeal
- ⅔ cup cold butter, cubed
- ½ cup buttermilk
- 4 cups fresh blueberries
- 2 cups fresh blackberries
- ⅔ cup sugar
- ⅓ cup all-purpose flour
- 2 tablespoons lemon juice
- 1 egg, beaten
- 2 tablespoons turbinado (washed raw) sugar or coarse sugar
- Whipped cream, optional
Directions: In a large bowl, mix flour, sugar, and cornmeal; cut in butter until crumbly. Gradually add buttermilk, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate 30 minutes or overnight.
Preheat oven to 375 degrees Fahrenheit. On a lightly floured surface, roll dough into a 14-inch circle. Transfer to a parchment paper-lined baking sheet. In a large bowl, combine berries, sugar, flour, and lemon juice; spoon over pastry to within 2 inches of edges. Fold pastry edge over filling, leaving center uncovered. Brush folded pastry with beaten egg; sprinkle with turbinado sugar.
Bake 55 to 60 minutes or until crust is golden brown and filling is bubbly. Using parchment paper, slide tart onto a wire rack to cool. If desired, serve with whipped cream.
5. Grape Tarts
When baking with fruit, grapes are often overlooked, which is a serious shame. Thankfully, Martha Stewart has stepped in with this grape tart recipe. Using two varieties of grapes gives the dish a little something extra presentation wise, and you could go even further adding different colors — like white or black — if you want.
- all-purpose flour, for work surface
- ½ standard package frozen puff pastry (about 8½ ounces), thawed
- 1 large egg yolk
- 1 tablespoon heavy cream
- 2 cups red and green seedless grapes (about ¾ pound)
- 2 tablespoons granulated sugar
- Pinch of salt
- Sanding sugar, for sprinkling
Directions: Preheat oven to 400 degrees. On a lightly floured work surface, unfold pastry. Cut into four squares (4¾ inches each). Transfer to a rimless baking sheet. Using the tip of a paring knife, score a ½ inch border around edges of squares, being careful not to cut all the way through pastry. Refrigerate until firm, about 15 minutes.
Whisk together egg yolk and cream; set egg wash aside. Toss together grapes, granulated sugar, and salt in a medium bowl. Divide grape mixture among tart shells, keeping it inside the borders. Brush edges of tarts with egg wash, and sprinkle with sanding sugar. Bake until pastry is crisp and golden and grapes are just beginning to collapse, 23 to 27 minutes. Let cool on sheet on a wire rack.
6. Cherry Crostata
Another undeniably fantastic flavor of summer comes from fresh cherries, and they are put to excellent use in this crostata from Food & Wine. To pit the cherries, you can check out Parade‘s instructions for using either a knife or a straw, should you not have a cherry pitter on hand.
- 2 cups plus 1 tablespoon all-purpose flour
- ¼ cup granulated sugar
- ½ teaspoon salt
- 1½ sticks (6 ounces) cold unsalted butter, cut into ¼ -inch dice, plus 1 tablespoon melted butter
- ½ cup ice water
- 2 tablespoons slivered blanched almonds, very finely chopped
- 3 pounds fresh cherries, pitted
Directions: In a bowl, mix 2 cups of the flour with 1 tablespoon of the sugar and the salt. Add the cold butter and cut it in briefly using a pastry blender. Add the water and stir just until the dough begins to come together. Gather up the dough and transfer it to a lightly floured surface. Knead briefly until it forms a smooth, cohesive mass. Pat the dough into a disk, wrap in plastic and refrigerate for at least 1 hour before rolling out.
Mix the almonds with the remaining 1 tablespoon flour and 1 tablespoon of the sugar. Preheat the oven to 400 degrees Fahrenheit. On a lightly floured surface, roll out the dough to a 15-inch round; transfer to a baking sheet. Sprinkle the almond mixture all over the dough to within 1½ inches of the edge. Arrange the cherries on top. Fold the edge of the dough up and over the fruit. Brush the melted butter over the pastry border and sprinkle the remaining 2 tablespoons sugar over the whole crostata. Bake for 50 minutes to 1 hour, or until the crostata is deeply browned. Let cool on a rack for 10 minutes. Dip a brush into the crostata and glaze the cherries with some of their juices. Serve warm.
7. Strawberry Galette
Laura Calder has an entire show devoted to explaining how to make French food at home. Like her other dishes this strawberry galette recipe, via the Cooking Channel, is easy to follow — exactly what any baker wants when making a pastry.
- 1⅔ cup flour
- 2 teaspoons sugar
- 1/2 teaspoon salt
- ⅔ cup plus 1 tablespoon butter, cut into pieces
- 2 to 4 tablespoons ice-cold water
- ½ cup ground almonds, lightly toasted
- 1 tablespoon flour
- ¼ cup sugar, plus more for dusting strawberries
- 1½ pounds strawberries, hulled and halved if large
- Sweetened flavored whipped cream, for serving
Directions: Heat the oven to 400 degrees Fahrenheit. For the pastry, mix the flour, sugar, and salt. Add the butter and work with the fingers to a crumbly texture. Mix the water in quickly until the dough just holds together. Pat into a disk, wrap and refrigerate half an hour.
Mix the almonds, flour, and sugar. Roll out the chilled dough into a circle and set on a baking sheet. Spread the almond mixture over, leaving a 3-inch margin. Toss the strawberries with the additional sugar and arrange on top. Fold the edges of the galette dough up over the berries and bake until the crust is crisp and golden, 20 to 25 minutes. Serve warm with sweetened whipped cream, flavored with vanilla or cinnamon.