The arrival of November means winter baking mode begins here – especially pies and tarts, which generally take longer baking times to warm the house and fill the air with fruity-buttery goodness. [Well that is until the juices and butter get a little too excited in the oven, causing billows of smoke and the piercing warnings from the smoke alarm! But that’s another story for another time…]
But let’s focus on an easy “rustic” (read: casual and imperfect looking) tart that features a combination of fall fruits available at your local market or in your fruit bowl – all just begging to be transformed into tonight’s dessert.
Dorie Greenspan featured her version recently in her Baking Chez Moi page. It’s a grand thing brimming with apples and cranberries. Dorie encourages us to “play around with” the filling, to use whatever is on hand. So that’s what I did.
Here in Piedmont we have the climate to grow many fruit trees. I’ve written in the past of my good fortune to have neighbors who share their bounty. Right now it’s Fuyu persimmons. There is a bumper crop this year, even the squirrels are leaving plenty to share.
Dorie calls her version a galette, which makes perfect sense as she is an expert in French cooking. The same dessert would be called a crostata in Italian. Whatever you want to call it is OK – just call family and friends to share it when ready to serve!
My version draws from tempting inspiration the farmers market and my neighbor’s tree. I appreciate tasting the fresh ripened flavors in my fruit desserts. Just barely sweet enough with a light touch of spice and citrus to bring out their best. A huge point is this “rustic” method takes the stress out of making the perfect pie, with the perfect crimped edge. You can even skip the pie pan as it bakes up on a baking sheet!
Rustic Autumn Tart
Adapted Dorie Greenspan
INGREDIENTS
For the crust
- 1-1/ 4 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/ 2 teaspoon salt
- 1/ 2 cup cold unsalted butter, cut into about 16 pieces
- 1/ 4 cup iced water, approximate
For the streusel topping
- 1/ 2 cup all-purpose flour
- 2 tablespoons brown sugar
- 1/ 2 teaspoon cinnamon (optional-or other spices to your liking!)
- 1/ 8 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1/ 2 teaspoon vanilla extract
For the fruit filling
- 3 to 4 medium apples; peeled, cored and sliced about 1/ 4-inch thick
- 2 to 3 medium Fuyu persimmons, firm ripe; peeled and sliced about 1/ 4-inch thick
- 1/ 4 cup pomegranate seeds
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon lemon rind, finely grated
- 1-2 teaspoons fresh ginger root, finely grated; to taste
- 1/ 4 – 1/2 cup granulated sugar, to taste depending on ripeness of fruit
- 1 tablespoon all-purpose flour
INSTRUCTIONS
Prepare the crust
- In a food processor, place the flour, sugar and sal; process until combined. Add the cold pieces of butter and pulse until the mixture resembles coarse meal (about 15 pulses). Pour about 1/ 8 cup of iced water in slowly through the feed tube; just until the pastry holds together when pinched. Add more water sparingly, if necessary.
- Remove from the processor onto a sheet of waxed paper. Press dough into a disk, about 1-inch thick. Wrap tightly and refrigerate while you prepare the streusel and fruit filling.
Prepare the streusel topping
- In a small bowl, mix the flour, brown sugar, salt and any spices. Add the melted butter and vanilla. Combine with your fingers until the mixture begins to clump together in small pieces.
- Set aside until ready to sprinkle over the filling.
Prepare the fruit filling
Combine prepared apples and persimmons in a medium bowl. Add remaining ingredients, except pomegranate seeds, and stir well; making sure ginger and lemon zest are evenly distributed. Gently stir in pomegranate seeds.
Assemble and bake
- Place an oven rack at the middle position in the oven. Preheat oven to 400° F.
- Remove dough from the refrigerator and place onto a large square of parchment paper, at least 13 inches. Lightly dust with flour. Roll the dough (between the paper) into about a 13-inch round. Slide the rolled dough onto a baking sheet.
- Transfer the fruit filling onto the dough, spreading evenly and leaving about a 1-inch border of dough all around the outside edge.
- Sprinkle the streusel topping evenly over the fruit filling.
- Gently lift the border of dough up and over the filling. As you lift the dough and place it against the filling, it will make a pleat. Adjust the pleats as needed.
- Bake in a preheated, 400° F oven for 50-55 minutes, or until filling just begins to bubble.
- Cool slightly and serve. A dollop of gently whipped cream or ice cream is an ideal accompaniment.
Here are a few photos showing preparation in progress:
