Freeform Summer Fruit Tart

Name: Freeform Summer Fruit Tart
Yield: Serves 6 (Makes one 8-inch tart)
Ingredients: 1 1/2 cups, unbleached all-purpose flour (7 1/2 ounces/213 grams), plus additional for work surface; 1/2 teaspoon, table salt; 10 tablespoons, unsalted butter (1 1/4 sticks), cold, cut into 1/2-inch cubes; 3 - 6 tablespoons, water (ice cold); 1 pound (454 grams), peaches, nectarines, apricots, or plums; 1 cup, berries (about 1/2 dry pint); 3-5 tablespoons, granulated sugar; 1 tablespoon, granulated sugar for sprinkling

Desserts or Baked Goods
Fruit
Reduced Sugar
Fruit Desserts
Tarts
4th of July

Appears in Cook's Illustrated July/August 2004, America's Test Kitchen TV

Few things are better than a summer fruit pie, but that takes time and skill. We wanted an easy recipe with a short list of ingredients that would produce an extra-flaky crust.

SERVES 6 (Makes one 8-inch tart)

TIME 2¼ hours, plus 1 hour chilling and 30 minutes cooling

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