Ingredients and Weight:
- All-purpose flour: 2 cups (250g)
- Sugar: 1/2 cup (100g)
- Salt: 1/4 teaspoon (1g)
- Unsalted butter, cold and cut into small cubes: 1 cup (2 sticks or 227g)
- Ice water: about 6 tablespoons (90ml)
- Apples, peeled, cored, and sliced: 2 medium (about 500g)
- Pears, peeled, cored, and sliced: 2 large (about 800g)
- Grapes, halved: 1 cup (150g)
- Cranberries: 1 cup (120g)
- Brown sugar: 1/4 cup (50g)
- Ground cinnamon: 1 teaspoon (2g)
- Ground nutmeg: 1/4 teaspoon (1g)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- To make the crust, whisk together flour, sugar, and salt in a large bowl. Add butter and use your fingers to work it into the flour until it resembles coarse crumbs. Add ice water 1 tablespoon at a time until the dough just comes together. Form into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- On a lightly floured surface, roll out the dough into a 12-inch (30cm) circle. Transfer to a parchment paper-lined baking sheet.
- In a large bowl, combine apples, pears, grapes, and cranberries. Toss in brown sugar, cinnamon, and nutmeg.
- Arrange fruit mixture over the dough, leaving a 1-inch (2.5cm) border.
- Fold the border over the fruit.
- Bake for 45-50 minutes, or until the crust is golden brown and the fruit is tender.
- Let cool for at least 1 hour before serving.
Nutritional Information:
- Per serving (1/8 of tart):
- Calories: 350
- Fat: 15g (of which 9g saturated)
- Carbohydrates: 50g (of which 25g sugar)
- Protein: 4g
Dish Characteristics:
- Rustic and homey
- Bursting with autumn flavors
- Perfect for fall gatherings or dessert
User Comments:
- "This tart is absolutely delicious! The crust is so flaky and the fruit filling is perfectly balanced between sweet and tart."
- "I love the rustic look of this tart. It's so easy to make and always a hit with my guests."
- "The flavors in this tart are amazing! It's the perfect dessert for a cozy autumn evening."
Special Precautions and Tips:
- If you don't have ice water, you can use regular cold water. Just add it 1 tablespoon at a time until the dough just comes together.
- If the dough is too dry, add a little more ice water. If it's too wet, add a little more flour.
- Don't overwork the dough, or it will become tough.
- If you don't have a rolling pin, you can use a wine bottle to roll out the dough.
- If you don't have a 12-inch baking sheet, you can use a 9x13-inch baking dish. Just trim the excess dough around the edges.
