Use these fruits or whatever's in season:
- 2 peaches
- 1 c blueberries
- 1 c blackberries
- ½ lemon
- Confectioner's sugar
- 1 bottom pie crust (e.g. Martha Stewart's pate brisee recipe)
Flash bake pie crust at 425 for 6-10 min. Remove from oven.
Arrange fruit in crust, sprinkling powdered sugar in between layers. Squeeze lemon juice over the tart.
Bake at 375 for 40-55 min or until edges are browned.
Note: my favorite crust for these is the salty, sugarless pate brisee (French pastry) crust, but adjust depending on type of fruit. I also like pecan, walnut, or almond crusts, which use a bit of sugar.