Ivy has been on a fruit tart baking spree since last July when we spent time with friends in Provence. She has come a long way since those early days of crumbly, dry pie crusts and I’d even say she has perfected the recipe.
Every time we go to the farmers markets, she asks if we can buy fruit to make a tart. With stone fruit being in season right now, we’re buying and eating lots of peaches, plums and apricots, and there are certainly no complaints in this family when there is a fresh fruit tart to eat for dessert!
A couple weeks ago we planned an afternoon picnic with Yoli & Otis (for a feature on their journal) and Ivy asked if she could bake a tart to bring along. A wonderful idea! This time I paid attention while she baked and took notes of the ingredients so I could share the recipe:
IVY’S FRUIT TART
Ingredients for pie dough:
-2 cups flour
-1/2 tsp salt
-1 tsp sugar
-1/2 cup (115 grams) of butter, cut into small pieces
-4 to 6 tablespoons of cold water
Ingredients for topping:
-good quality fruit jam
-sliced fruit and berries (sometimes Ivy likes to sprinkle the fruit with sugar, depending on how ripe and sweet the fruit is)
Cut the butter into the flour/salt/sugar mixture and, using your hands, blend the mixture until you have a crumbly texture and the butter is evenly distributed. Add water until you have a dough that can be rolled into a ball. Using a rolling pin, roll out the dough on a floured surface until it’s large enough for your dish (and about 1 cm thick). Spread into a buttered dish. Gently spread a layer of fruit jam onto the dough and then put fruit on top (this is the fun part that Ivy always enjoys the most!). Bake for about 25 minutes (at 350°F/ 175°C) or until the pie crust is just starting to darken.