An Apple and Berry Rustic Tart can be easily made in 20 minutes. So very delicious with your choice of fruits, spices, and even herbs! A rustic tart is a great way to make a simple but elegant fruit dessert.
Preheat and Prepare. Preheat oven to 350°F/177°C and place your pie crust pastry onto a baking sheet lined with parchment paper. Using a peeler and a sharp knife, peel, core, and chop the apples.
1 Single Pie Crust, 2 Granny Smith Apples
Combine. 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.
9 Ounces Blackberries, 2 Tablespoons Lemon Juice, ¼ Cup Granulated White Sugar, 2 Tablespoons Corn Starch, ½ Teaspoons Ground Coriander, ½ Teaspoons Freshly Ground Nutmeg
Fill Tart. Spoon the filling into a mound in the center of the pie crust leaving a 2” border uncovered with fruit. Fold the crust border up and slightly over the filling. Gently press the overlapping crust to seal.
1 Egg White, 3 Tablespoons White Sparkling Sugar
Egg Wash and Bake. 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 white sparkling sugar.Bake for 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.
Garnish and Serve. Dust the tart with powdered sugar for extra beauty. Serve warm or at room temperature and enjoy!
1 Tablespoon Powered Sugar
Notes
My Top Tips♡ This tart is simple to customize, so always use the best fruit that you have available.Substitutions& Variations
Pears. Pears are also excellent in the rustic tart. I like to use Bartlett pears that are just barely ripe. Keep in mind that your baking time will be slightly less if you choose to use pears.
Raspberries, or Blueberries. You can also use raspberries or blueberries. Sometimes I have a scant amount of several berries and just use them all up!
Arrowroot. You can substitute arrowroot 1 for 1 instead cornstarch to thicken the juices of the fruit in this tart. Arrowroot thickens fruit juices beautifully.
Cinnamon. Instead of coriander, you can use cinnamon 1 for 1.
Fresh Herbs. You can also add fresh herbs like basil, thyme, or oregano.
Pearl Sugar, Turbinado Crystals, or Raw Sugar. Any of these sugars can be substituted for sparkling white sugar. You can even use plain white granulated sugar in a pinch.
Make-Ahead & StorageThis tart is best when served while still warm. However, leftovers will keep for up to 3 days when stored in an airtight container in the refrigerator. You can gently warm leftover slices of this tart in the microwave or in the oven.