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Basic Fruit Tart


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)


  1. Flash bake pie crust at 425 for 6-10 min. Remove from oven.

  2. Arrange fruit in crust, sprinkling powdered sugar in between layers. Squeeze lemon juice over the tart.

  3. Bake at 375 for 40-55 min or until edges are browned.

  4. 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.

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