Open Fruit and Berry Tart
This is a rustic open tart in the galette style: a shortcrust dough made with grated cold butter is rolled into a loose round, the center filled with cherries and a fan of apple slices, and the edges casually folded in so the filling stays in plain view. Cardamom adds a warm, resinous spice that works surprisingly well against the tartness of the cherries and apples.
The fresh raspberries and blackberries are not baked here but laid over the already-baked tart, so they stay firm and keep their bright summer aroma, while powdered sugar and mint turn a simple bake into a dessert.
Good to know: The butter and dough must stay cold. Warm dough spreads during baking and the rim will not hold its shape. If the kitchen is hot, chill the assembled tart another 10 minutes before it goes in the oven. Pitted cherries can be replaced with frozen ones, but pat them a little dry first or the bottom will turn soggy; scatter a spoonful of starch or semolina beneath them. Cardamom is easy to overdo; half a teaspoon is plenty. Swap it for cinnamon or lemon zest if you prefer.
Serve the tart just warm with a scoop of ice cream or a spoonful of sour cream. It keeps for a day at room temperature, but the fresh berries are best added right before serving.
Part of European cuisine — 63 more recipes in the section.
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Ingredients
Instructions
Dough
For the dough, grate the cold butter on a box grater, mix it with all the other ingredients, and knead into a smooth dough by hand or in a food processor. The sugar should dissolve completely and the dough should come together evenly. Wrap in plastic and refrigerate for 15 minutes.Assembly and baking
Meanwhile, cut the apples into slices 4 to 5 mm thick.Place the dough on parchment, dust lightly with flour, and roll into a round sheet 5 mm thick. Pile the cherries in the center, fan the apple slices around them, leaving a 4 to 5 cm border. Sprinkle the fruit generously with sugar and ground cardamom, fold the dough inward to form a rim, leaving the center open. Brush the edges of the dough with the yolk thinned with water. Carefully transfer the tart to a baking sheet and place in an oven preheated to 350F (180C) for 40 minutes, baking until golden.
Let the finished tart cool a little, top with the fresh berries, and dust with powdered sugar and mint leaves. Serve with ice cream if you like.
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