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 Tablespoons Lemon Juice
- ¼ Cup Granulated White Sugar
- 2 Tablespoons Corn Starch or Arrowroot
- ½ Teaspoons Ground Coriander or Cinnamon
- ½ Teaspoons Freshly Ground Nutmeg
- 1 Egg White
- 3 Tablespoons White Sparkling Sugar, Turbinado Sugar, or Pearl Sugar
- 1 Tablespoon Powered Sugar
- Preheat oven to 350° F.
- Following the manufacturer’s directions, unroll 1 pie crust and place it on a large parchment lined baking sheet.
- In a medium sized bowl gently mix the chopped apples, blackberries, lemon juice, white granulated sugar, corn starch, ground coriander or cinnamon, and ground nutmeg.
- Spoon the filling into a mound in the center of pie crust leaving a 1 ½” border uncovered with fruit. Fold the crust border up and slightly over filling. Gently press the overlapping crust to seal.
- In a small bowl, beat the egg white with a whisk until frothy. Brush the exposed crust with the beaten egg white and then sprinkle the crust with the chosen sugar.
- Bake 40 to 50 minutes or until the crust is golden brown and the fruit filling is tender when pierced with a fork.
- Remove from oven, cool, and transfer the tart to a serving plate.
- Dust the tart with powdered sugar for extra beauty and serve.