Rustic Fruit Tart
Serving Size:12|Prep Time:50 (includes resting time)min|Cook Time:60min

  1. Preheat oven to 375˚F.
  2. Combine flour and salt in a mixing bowl. Add water and stir together with a fork. Add oil, continuing to mix with a fork until the dough comes together, gather dough into a ball. Cover dough with plastic wrap and place in the refrigerator to rest for at least 15 minutes.
  3. While dough is resting, combine lemon zest, lemon juice, granulated sugar, and brown sugar in a large bowl. Add fruit to sugar/lemon mixture and fold gently so all fruit is coated. Allow to macerate for a few minutes.
  4. While the fruit is macerating, remove dough from refrigerator and place between two sheets of parchment paper. Using a rolling pin, roll out into a circle. Lift the dough onto a rimmed sheet pan using the bottom sheet of parchment paper for support.
  5. Arrange fruit in the middle of the dough, leaving an inch of dough around all the edges. Fold edges of dough over so that they just overlap the fruit.
  6. Whisk the egg in a small bowl and using a pastry brush, brush the edges of the dough with egg wash. Sprinkle optional sugar over dough and fruit.
  7. Bake for 60 minutes. Remove from oven once done and place sheet pan on a cooling rack. Let cool for an hour before slicing and eating, this allows juices to set up and not run. Enjoy!
Chef’s Narrative
You don’t need to be a pastry chef to create this rustic tart, it’s easy to make, super delicious and versatile!
Recipe Substitutions
Mix and match your favorite seasonal fruit, sliced plums, peaches, and pears, are all great with this recipe.
  • 2 ½cupsall-purpose flour
  • 1teaspoonsalt
  • 2/3cupvegetable oil
  • 7tablespoonsice cold water
  • 5cupsfresh fruit,we like sliced strawberries, whole blueberries, and sliced apples
  • zest of 1 lemon
  • juiceof 1 lemon
  • 5teaspoonsgranulated sugar
  • 5teaspoonsbrown sugar
  • 1Gwendolyn’s™ Organic egg
  • 2teaspoonssugarfor finishing (optional)

AllergensEggs, Wheat