This afternoon I have been making fruit tarts with my youngest sons, as they were getting tired of everything being mango flavored. I am swimming in mangoes these days, as our backyard mango tree throws mangoes down several times a day at the moment. I usually hear a bump from the roof, or I hear a clunk from the backyard as the mangoes hit the lawn. Then it is time to collect, because if we are not there swiftly the ants, squirrels or other critters will get to the mangoes before we do.
So to compromise on the mango recipe, I decided to make fruit tarts with several different fruits. I had some leftover blueberries, the boys wanted apple tarts, and of course we had to make mango tarts as well.
I found a fruit tart recipe in the July issue of Woman’s Day, and since they used storebought pie crust, I made an attempt at making my own homemade pie crust. I found this easy pie crust recipe on Allrecipes, and it turned out great.
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- 2 cups butter
- 1 egg, lightly beaten
- 1 teaspoon vinegar
- 3 fluid ounces cold water
- 2 lbs Fruit of your choice
- 1/4 cup sugar
- 2 tablespoons of pure maple syrup
- 1/4 cup apricut or orange jam
- 2 tbsp lemon juice
- First cut up the fruit, or if it is small berries just rinse them off.
- Put them in a bowl and add 1/2 tablespoon sugar, stir and let the mixture sit for about ten minutes while you work on the pie crust.
- Preheat the oven to 400 degrees F.
- Start on the pie crust by stirring together the flour and salt. Cut the butter in small chuncks, and start working it into the flour.
- Beat the egg lightly, and add it to a measuring cup together with the vinegar. Then add enough cold water until you have 1/2 cup of total liquid. Pour this into the flour mixture a little at the time, and mix it just enough so that the dough can be made into a large ball. (You might not need all of the liquid)
- Make a small ball out of the pie dough, then roll it out into a circle.
- Place a small bowl on top and cut a circle around it.
- Place the pie crust on a baking sheet with parchment paper or non-stick foil.
- Add just enough of the fruit mixture to fill the middle of the pie crust circle.
- Crimp the border, sprinkle it with water and sprinkle the crust with sugar
- Bake for about 20 – 25 minutes until the fruit is bubbling and the crust is golden.
- Let the fruit tarts cool for ten minutes.
- While the fruit tarts are cooling, make a mixture of the jam and the lemon juice. Then brush the mixture over the fruit tarts, while they are still warm.
Serve them warm, or serve the fruit tarts cool with a spoonful of vanilla ice cream. These fruit tarts are perfect for a hot summer afternoon treat in the shade, and they also work will for dessert after an evening of entertaining in the backyard.