Apple and Berry Rustic Tart has a quick prep and can be easily customized with your choice of fruits, spices, and even herbs! A rustic tart is a great way to make a simple but elegant fruit dessert.
It’s January and wintertime… and they are even forecasting snow in Florida right now! What I think of as dessert when it is cold outside are baked fruit desserts. One of the homiest desserts I can think of is a rustic tart. Rustic meaning it’s prepared free hand on a baking sheet and not perfect and proper in a removable bottom tart pan. Almost any time of the year, marvelous fresh fruit is available… and for me a delicious combination in winter is apples or pears with berries.
Another wonderful thing about this fruit combination is you have flavoring options. You can go with no spice, a single spice, or even more than one spice. Try cinnamon, corriander, cardamom, nutmeg, or even curry powder!
You can also use fresh herbs like basil, thyme, or oregano. AND, I always add a little citrus juice and/or zest. I’m a big fan of lemon. It really brightens the flavor of both sweet and savory dishes.
A little egg wash around the edge of this rustic tart brings a nice golden color to the pastry. Hmmm? But, which one to use? Water? Cream? Egg? What part of the egg? Whole? White? Yolk? Let me help you decide with a chart I composed comparing pastry washes.
Think about it… a bit of pastry, two fruits, some sweetener (I used sugar), and a spice or herb and you have an incredible personalized treat!
Apple and Berry Rustic Tart
- 1 Refrigerated Pie Crust, (or Homemade Crust)
- 2 Granny Smith Apples or Bartlett Pears,, Peeled, Cored, and Chopped
- 9 oz Blackberries, Raspberries, or Blueberries
- 2 T Lemon Juice
- ¼ C Granulated Sugar
- 2 T Corn Starch or Arrowroot
- ½ t Ground Coriander or Cinnamon
- ½ t Freshly Ground Nutmeg
- 1 Egg White
- 3 T White Sparkling Sugar,, Turbinado Sugar, or Pearl Sugar
- 1 T Powered Sugar
- Preheat oven to 350° F.
- Following manufacturer’s directions, unroll 1 pie crust and place on a large parchment lined baking sheet.
- In a medium sized bowl gently mix filling ingredients. Spoon filling into a mound in the center of pie crust leaving a 1 ½” border uncovered with fruit. Fold crust border up and slightly over filling. Gently press overlapping crust to seal.
- In a small bowl, beat egg white with a whisk until frothy. Brush exposed crust with egg white and sprinkle with chosen sugar.
- Bake 40” to 50” or until crust is golden brown and fruit is tender when pierced with a fork.
- Cool and transfer tart to serving dish.
- Dust tart with powdered sugar for extra beauty.