|Blueberry Tart, Prentiss County, Mississippi, USA, July 6, 2018|
One pie crust - I use the refrigerated kind that you unroll, but I am sure homemade is better.
1/2 cup sugar
2 tablespoons flour
3 cups of fruit
An addition teaspoon of sugar
Preheat oven to 350F.
If you are using a refrigerated crust, follow package directions. A rolled up crust needs 15 minutes at room temperature before you unroll it.
Place pie crust in a pie plate - do not trim edges. Mix together 1/2 cup sugar and 2 tablespoons of flour. Gently stir fruit into the flour/sugar mixture until the pieces are well coated. Pour fruit into middle of pie crust, dusting any excess flour/sugar mixture in on top of the fruit. Bring the edges of the pie crust up over the fruit and fold them over, leaving the center open. We are not looking for perfect folds here, the rustic look is fine. Sprinkle the additional teaspoon of sugar over the crust. Bake at 350F for 25 or 30 minutes, until crust is lightly browned.
On dark fruit (blueberry, blackberry) you may see some of the flour/sugar mixture still on the top of the fruit when the tart comes out of the oven. Just take a spoon and carefully stir it under the hot fruit.
I have made this Fruit Tart using different kinds of fresh or frozen fruit (thawed in the refrigerator) with good results. Ice cream or whipped cream makes an excellent topping. Large fruit (apples, pears) should be thin sliced, and I add cinnamon to the dry ingredients if making an Apple Tart.
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