Doctor's Review: Medicine on the Move

August 21, 2017

© Mike McColl

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Rustic fruit tarts

These tarts are made by folding the edges of the pie dough over the top of the ripe fruit filling, creating a rustic, free-form look.

For the crust
1 disc favourite pie crust
1 tbsp. (15 ml) milk
1 tbsp. (15 ml) granulated sugar

Blackberry filling
3 c. (750 ml) fresh blackberries
½ c. (125 ml) granulated sugar
1 tbsp. (15 ml) fresh lemon juice
1 tbsp. (15 ml) cornstarch

Pear filling
3 c. (750 ml) thinly sliced fresh pears
½ c. (125 ml) granulated sugar
1 tbsp. (15 ml) fresh lemon juice
1 tbsp. (15 ml) cornstarch
¼ tsp. (1.25 ml) ground cinnamon

Plum filling
3 c. (750 ml) quartered fresh Italian plums
½ c. (125 ml) granulated sugar
1 tbsp. (15 ml) fresh lemon juice
1 tbsp. (15 ml) cornstarch
¼ tsp. (1.25 ml) ground cardamom

Apricot filling
3 c. (750 ml) quartered fresh apricots
½ c. (125 ml) granulated sugar
1 tbsp. (15 ml) fresh lemon juice
1 tbsp. (15 ml) cornstarch
1 tsp. (5 ml) pure vanilla extract

Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper. Divide 1 disc of pie crust into quarters. Shape each quarter into a smaller disc. Roll each disc into a 6-inch (15-cm) round. Place each round on the baking sheet. Mix the filling ingredients together in a medium-sized bowl.

Dividing it evenly 4 ways, heap the filling in the centre of each round. Fold the edges of the crust up toward the middle, leaving a 2-inch (5-cm) opening in the centre for the filling to peek through.

Brush the crusts with milk and sprinkle with sugar. Bake for 25 minutes or until the filling is bubbling and the crust is golden brown.Cool to room temperature before serving.

These tarts can be covered in aluminum foil and stored at room temperature for up to 2 days. Makes four 4-inch (10-cm) tarts.

This article was accurate when it was published. Please confirm rates and details directly with the companies in question.

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