Fruit Tarts & Pies

Mixed Fruit Pie

  • 3 pounds mixed fruits, whole or sliced (berries, cherries, stone fruits, apples, rhubarb)
  • ¼ to ½ cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • Pinch of salt
  • 2 tablespoons unsalted butter, melted
  • 1 prepared and baked Pie and Tart Crust

Combine first 7 ingredients in a large pot. Sauté over medium heat until fruit becomes tender. Let cool and add to prepared pie shell.

Pie and Tart Crust

  • 1-1/2 pounds flour
  • 1/2 ounce salt
  • 1 pound cold butter, cubed
  • 4-5 ounces water (will vary with humidity)

Stir together dry ingredients. Cut in butter until mixture forms pea-sized lumps. Add water until mixture comes together and dough can be formed into a ball. Refrigerate for 2 hours before rolling out. If desired, cut top crust into strips or use scraps for cut-out shapes.
Bake at 375 degrees on center rack for 60 to 75 minutes, rotating pan halfway through baking, until golden. Yields two 9” double-crusted pie shells.

Fruit Tart

  • 1 prepared, unbaked Pie and Tart Crust
  • 3 ounces ricotta cheese
  • 3 ounces mascarpone
  • 1 tablespoon honey
  • ½ teaspoon lemon zest

Lay rolled out crust in a 10” fluted tart tin with a removable base and trim to fit up sides. Chill 30 minutes. Prick base all over with a fork. Bake unfilled for 45-60 minutes or until golden; cool. Combine last 4 ingredients and spread onto cooled crust. Top with fresh fruit of choice.

Fruit Galette

  • 1 prepared, unbaked Pie and Tart Crust
  • 3 tablespoons butter
  • 1 egg white
  • 2 tablespoons water, divided
  • 2 tablespoons sugar
  • ½ cup jam of choice for glaze

Lay rolled-out crust in a 10” fluted tart tin with removable base, leaving a 1-1/2” overhang (or use pie crust to make a free-form galette). Arrange fruit in desired pattern on crust. Dot with butter. Fold edge of crust in decorative overlapping pattern. Combine lightly beaten egg white with water to create an egg wash; brush onto galette crust. Sprinkle crust and fruit with 2 tablespoon granulated sugar. Make glaze by heating jam and 1 tablespoon water until desired consistency is reached. Strain mixture and brush onto galette. Bake at 375 degrees on center rack for 60 to 75 minutes, rotating pan halfway through baking, until golden. Fruit Tarts & Pies

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