LAST DAYS OF SUMMER RUSTIC FRUIT TART
It's come to that time of the year when we ask ourselves the one question that will never be answered: where did the summer go? Well we all know that at some point all good things must come to an end, but luckily this one will come back in a few months. While it's still here though, let's use it to our advantage!! What I mean by that is let's use the last of those summer fruits and make a rustic tart. This take on the classic dessert is what I like to call "halfway homemade" because I used a store bought crust. I would usually say no to that but August is the Sunday of summer, so that means we're all a bit lazier this month. ;) But just because it's store bought doesn't mean it's not any less delicious. Now let's get baking!
Gather all of your ingredients and set your oven to 350 degrees fahrenheit.
Wash and cut your peaches and nectarines into nice medium sized pieces. Then wash your raspberries and put them in a bowl with the peaches and nectarines.
Next, get a pie pan and carefully lay one of the pie crusts on top of it. Then, sprinkle some cinnamon sugar (exactly what it sounds like) across the middle of the crust.
Combine the fruit with the brown sugar, cinnamon, constarch, and vanilla.
Spoon the fruit mixture into the sugared pie crust.
Take the crust and pinch it together slightly all around the edges of the tart.
Before you put the tart in the oven, put 1 tablespoon of butter cut into three pieces on top of it.
Let the tart bake for 45 minutes to an hour or until the crust is golden brown. Once you take it out of the oven let it cool completely until you serve it. This tart stays for about 5 days after you bake it and you can store it in a Ziploc container. And that's all, now here's the recipe!
Ingredients:
5 nectarines and peaches (you can do three of the fruit you prefer and two of the other)
1 box of raspberries
1 Pillsbury pie crust
4 tablespoons brown sugar
1 tablespoon of cornstarch
1 teaspoon of cinnamon
1 teaspoon of vanilla
A pinch of cinnamon sugar for the crust
Directions:
1. Set your oven to 350 degrees fahrenheit.
2. Wash and cut your fruit. Cut the nectarines and peaches into medium-sized pieces and put them in a bowl with the raspberries.
3. Spray your tart pan with baking spray and then lay the crust inside it. Lightly press it down and then sprinkle it all around with cinnamon sugar.
4. Combine the fruit with the brown sugar, cinnamon, cornstarch, and vanilla with either a large wooden spoon or your clean hands.
5. Then spoon the fruit mixture into the crust.
6. Pinch the edges of the crust together slightly being careful not to tear a hole.
7. Take a tablespoon of butter and cut it into three pieces and put it on top of the tart before you put it in the oven.
8. Bake the tart for 45 minutes to an hour or until the outside of the crust looks golden brown.
Now you must be pretty hungry, huh? I recommend you make this tart before all that delicious summer fruit disappears until next season! Until next week everyone! :)
xoxo,
Emma