This tart accompanied us to a performance by Andrew Bird and Wilco at Tanglewood. I wanted to make something that could be easily sliced and divvied up without making too much of a mess. I made pastry crust for the first time (or at least the first time in a long time), having had to call my father up for some instruction.
Pastry:
2 ½ cups pastry flour
2 sticks of unsalted butter
Pinch salt
5 tbs water
Fruit Topping:
2 granny smith apples
2 peaches
Blueberries (fresh, picked a few days earlier from Blueberry Hill)
Blackberries (fresh, picked just down the road from my home)
Grease and large baking sheet
Pre-heat oven 375 F
Pastry:
Didn’t have pastry tool, so I had to make the crust with a fork. Eventually gave in and used hands to knead as lightly as possible… didn’t have a choice! Then used a water bottle to roll out and created layers for the dough. (I moved into a new home recently, so many of my belongings are in need of unpacking.)
Fruit:
Halved apples and peaches and sliced thinly, dividing each fruit into approximately the same number of slices. I was able to line up half each of one apple and one peach for each row of fruit, alternating from one to the other. Perhaps leaving on the skin of the peaches would have given a more dynamic change of color.
Sprinkled blueberries and blackberries in between the lines of apples and peaches and then sprinkled on sugar... didn't measure how much, just went for it.
Baked for about 30 min (rotated tray around about half-way through).
Let sit to cool and then topped powdered sugar for a frosty look.
The Lamp Post
The Lamp Post
Shamrock oxalis has a nice view.
Where I make things.
William Morris Prints
June Bug is more interested in my
