This rustic, fruity, folded tart takes advantage of stone-fruit season with a filling of apricots, nectarines and peaches. And because of its simple-to-make, unfussy and especially forgiving crust, throwing this together could not be easier. Enjoy it as a wake-up treat with a dollop of your favourite yogurt or serve it warm for guests with a scoop of vanilla ice cream.
Featured in RICARDO Magazine BACK TO SCHOOL 2018 (p. 97)
Végétarien
Sans noix
Sans oeufs
Categories
Ingredients
Crust
1 1/2 cups (225 g) unbleached all-purpose flour
3 tbsp icing sugar
1 tsp baking powder
1/4 tsp salt
1/4 cup (115 g) unsalted butter, cold, diced
1/4 cup (60 ml) plain yogurt
1 tbsp (15 ml) ice water
Milk, for brushing
Sugar, for sprinkling
Fruit
6 cups (1 kg) fruit cut into fine wedges (such as nectarines, peaches, apricots)