Tarts
Fruit tarts are a great treet and a snap to make. You can use any fresh or canned fruit. They can be
a simple, single fruit tart or an elaborate mix- whatever strikes you at the moment.
This same recipe can be used for Pot Pies. Just leave out the sugar and put in 1 tsp. of salt.
Basic Tart Recipe:

Use a Cuisinart if you have one or a bowl and a fork and your fingers.

2 1/2 cps. of All Purpose Flour
2 Sticks of cold butter
2 Tbs. of sugar
10-12 Tbs. of ice water

Note: You can substitute vegetable Shortening for half or all of the butter. To replace a stick of butter line a 1/2 cp. measure with plastic wrap. Pack the measure with the shortening. Pull it out and flatten and wrap it. Freeze it for at least an hour.
Dice the butter. Mount the blade attachment and put the flour in the Cuisinart, add the butter and sugar and pulse 8 or 10 times until the butter is well incorporated. Add 5 tbs. of ice water and pulse 5-10 times. Add 3 more and pulse again. Pinch some of the dough to see if it hangs together. If not add more water 1 tbs. at a time and pulse again. You want it to stick together but not be sticky. Turn out onto a floured board. Press it together and form a flat loaf. Divide this in two, wrap in plastic wrap, and refrigerate for at least an hour. It will keep up to a week in a plastic baggie.
Form the chilled dough into a ball and flatten it down. Roll it out on a floured board, dusting as needed. Turn it over as you roll until it is about a 1/4 inch thick. Place it into a Tart pan that has been sprayed with kitchen spray. Pinch the edges into the sides and trim off with your fingers. Liberally dust the bottom with sugar.
Place the fruit into the tart and put the tart onto a sheet pan that has been lined with aluminum foil. Bake for 45-50 minutes at 425f.

Allow it to cool on a rack and slip it out of the tart pan. You can dust it with more sugar after it cools or add honey and garnish it with fresh mint.
Background Photo: Fresh Blackberry and canned Pear cinnamon tart.
Tart Pan set on top of rolled
dough to check for sizing.
Filled Tart sprinkled with
Brown Sugar and ready to bake
Dough in pan, edges crimped to
sides, bottom dusted with sugar.
Tart just out of the oven. 40 minutes at 425f. Foil is crimped to catch any juices that overflow the pan.
Pears in place, Straberries
to follow.
Fresh Strawberry/ canned Pear
Tart with Fresh Mint garnish.