This fresh fruit Rustic tart made in a gluten free crust says summer all over it.
The best part about rustic tarts is if they don’t look perfect, you just tell people “It’s rustic.”
In a bowl slice up some peaches and plums,
throw in a handful of blueberries and blackberries.
add some sugar.
I started by using a few tablespoons of corn starch to thicken the juice.
Mixed it around and while I was mixing I remembered I wanted to put some lemon juice in.
So I did.
It still didn’t seem thick enough so I tried some of Bob’s all purpose gluten free flour. Then I decided it was good enough.
I got out some gluten free pie crust I’d made ahead. It’s nice to have it made ahead and ready to use like that. This pie crust looks really yellow, I bet it’s because I tried making it with half garbanzo flour.
After rolling it out I trimmed the ragged edges off and then spooned the fruit filling onto the center.
Folded or pleat the crust up onto the fruit
With the extra trimmed pie crust scraps I re-rolled and cut out heart shapes.
I then brushed the crust with juice from the fruit filling bowl and sprinkled coarse turbinado sugar on top. Then baked at 400 for about 35 minutes.
Hush, it’s rustic.
Peach+plum+berry rustic tart
- pre made gluten free pie crust
- 2 peaches sliced
- 2 plums sliced
- handful of blueberries frozen or fresh
- handful of blackberries frozen or fresh
- 1/2 cup sugar
- 1tablespoon lemon juice
- 3 tablespoons flour or gluten free flour
- turbinado sugar for sprinkling on top
In a bowl mix together fruit, sugar, lemon juice and flour. Roll out crust. place filling in center and pleat edges up onto fruit. brush crust with water or fruit filling juice and sprinkle with turbinado sugar. Bake at 400 for about 35minutes.