Peach and Berry Tart
Making a pie, or in this case a tart, can be remarkably simple—as easy as baking a batch of cookies, in fact. Pâte sablée is essentially a cookie dough. Here it’s pressed into a springform pan before baking. In this recipe, cornmeal stands in for some of the flour; its flavor works well with summer fruits, but if you don’t have it, you can certainly use all flour. To make the filling, toss fresh fruit with sugar, add it to the partially baked tart shell, then finish baking. Peaches and berries are pictured, but if you have apricots or cherries on hand, feel free to use them instead; this low-key recipe takes kindly to improvisation.
Recipe information
Yield
makes one 8-inch tart
Ingredients
For the Crust
For the Filling
Preparation
Step 1
Make the crust: Preheat oven to 400°F. In a food processor, pulse flour, cornmeal, sugar, salt, butter, egg yolk, and vanilla until dough just begins to come together. Press dough evenly into the bottom and about 1 inch up the sides of an ungreased 8-inch springform pan or tart pan with a removable bottom; set pan on a rimmed baking sheet. Bake until golden and slightly puffy, about 15 minutes. Using an offset spatula, gently flatten bottom of crust. Reduce heat to 350°F.
Step 2
Meanwhile, make the filling: In a medium bowl, toss together peaches, berries, and sugar.
Step 3
Arrange fruit in crust. Bake until peaches are juicy and tender, 30 to 35 minutes more. Transfer pan to a wire rack to cool slightly. Serve warm or at room temperature.
