Freeform Summer Fruit Tart

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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

has video

WHY THIS RECIPE WORKS

We developed our free-form tart recipe as a quick alternative to pie. For the flakiest pastry, we turned to a French technique in pastry making called fraisage, in which the dough is smeared with the heel of your hand, spreading the butter ...

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