Ingredient: apricots, halved

Since stone fruit is so gorgeous when in season, why not make a fruit tart? Not just an ordinary fruit tart, but one bursting with an array of colorful fruit and roasted to bring out all the natural sweetness.

I like this tart in the fall made with apples, but since we can enjoy the seasons stone fruit bounty right now, let’s take advantage of it. When we were shopping for fruit, we came across some apricots called raspberry apricots. Their flavor is absolutely incredible. Of course the plum/apricot cross (pluots) is pretty special as well. I decided on a nice cinnamon-y pastry to highlight all these wonderful fruit flavors!

 Roasting stone fruits concentrates their sweetness and flavor, creating a depth of taste unrivaled by a regular fruit salad. The cornstarch in the filling acts as a thickener to prevent the fruit juices from making the base soggy while it bakes. And the open-faced top exposes the fruit to the oven’s heat, allowing it to caramelize and concentrate its flavor. What’s not to love!

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Roasted Fruit Tart w/ Cinnamon Crust

Votes: 1
Rating: 5
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Course

dessert

Cuisine

American

Keyword

roasted fruit tart w/ cinnamon crust

Servings

MetricUS Imperial

Ingredients

Cinnamon Crust

• 1 cup flour
• 1 Tbsp sugar
• 3/4 tsp cinnamon
• 1/2 tsp salt
• 1/2 cup unsalted butter, chilled
• 1 large egg, beaten to blend

Filling

• 1 large nectarine, cut in wedges
• 2 apricots, halved I used the raspberry apricots - they are so good!
• 2 pluots, cut in wedges I prefer this plum/apricot over the regular plums
• 8 large sweet cherries, pitted & halved
• 1 mango, pitted & sliced then halved
• 1 lg kiwi, cut in wedges Not a stone fruit but it adds nice color.
• 1/3 -1/2 cup sugar
• 4 tsp cornstarch
• 1 tsp lemon zest
• 1 Tbsp lemon juice
• 2 tsp vanilla
• 1/4 tsp salt

Course dessert Cuisine American Keyword roasted fruit tart w/ cinnamon crust Servings MetricUS Imperial Ingredients Cinnamon Crust 1 cup flour 1 Tbsp sugar 3/4 tsp cinnamon 1/2 tsp salt 1/2 cup unsalted butter, chilled 1 large egg, beaten to blend Filling 1 large nectarine, cut in wedges 2 apricots, halved I used the raspberry apricots - they are so good! 2 pluots, cut in wedges I prefer this plum/apricot over the regular plums 8 large sweet cherries, pitted & halved 1 mango, pitted & sliced then halved 1 lg kiwi, cut in wedges Not a stone fruit but it adds nice color. 1/3 -1/2 cup sugar 4 tsp cornstarch 1 tsp lemon zest 1 Tbsp lemon juice 2 tsp vanilla 1/4 tsp salt

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Crust

1. In a bowl, combine flour, sugar, cinnamon & salt. Cut in butter with a fork or finger tips to form a crumbly mixture. Drizzle in beaten egg & combine until mixture just begins to come together. Lightly press mixture into the bottom & up the sides of a 14 x 4 x 1-inch tart pan. Chill until firm while you prepare the filling.

Filling

1. Toss prepared fruit with sugar, cornstarch, lemon zest & juice, vanilla & salt.

Assembly

1. Preheat oven to 400 F.
2. Arrange fruit mixture over pastry in pan. Press down slightly into pan.
3. Bake until the fruit is soft & cooked through, the fruit juices are bubbling & the crust is a golden brown about 40-50 minutes. Remove from oven & allow to cool for about 20-30 minutes.