Evelyn's Fruit Tart

Evelyn Stock, who has lived in Scarsdale for over 40 years, is a consummate volunteer, but more importantly an accomplished baker. She even taught baking courses at the Scarsdale Adult School and was one of 12 finalists in the Journal News Cookie Swap.

Now that summer's here, Evelyn took a few minutes off from attending meetings to share her signature recipe for a summer fruit tart. Use your choice of apples, blueberries, pears, peaches, nectarines, or Italian plums ... all readily available at farmer's markets.

Try this recipe, take a photo of the results and email it to [email protected] to share with your neighbors.

Evelyn's Fruit Tart:

Preheat oven to 400 degrees.

Pastry

Combine in the bowl of a food processor

1 ½ C. flour
3 T. sugar
Pinch of salt
Add 1 ½ sticks unsalted butter
Process until well combined. Add 1 ½ t. white vinegar.
Process until dough forms into a ball.

Press into bottom and ¾" up the sides of a 9 or 10 inch spring form pan or tart pan.*
Use your fingers to make the top of the pastry look finished.

Filling

Use apples, blueberries, pears, peaches, nectarines, or Italian plums.
Combine with ½ C sugar, 3 T. flour, some cinnamon depending on the fruit.
Mix through the fruit.

If you use apples or pears, put a layer of cut up fruit on the bottom. Then lay out slices on the top in a decorative manner. (Divide the flour-sugar mixture and mix it with the bottom layer of fruit, then sprinkle the remainder on the top.) With peaches, nectarines or plums, lay out relatively thick slices and sprinkle the flour sugar mixture over the top.

Bake 50 minutes.

With blueberries, press fresh blueberries onto the top of the baked pie. Sprinkle with confectioners' sugar.

*It is worth buying one of the tart pans with the fluted edge.