Thursday, July 28

French Country Tart

Do you have extra pie dough you want to use? Try this super rustic-looking fruit tart. Bon Appétit!

pie dough
1-2 c fruit
(raspberries and blackberries work best)
½ c sugar
*extra sugar for dusting and flour for rolling

Heat oven to 375o F.

Roll out pie dough and place on a foil-lined baking sheet. Rinse and cut (if necessary) fruit. Lightly toss fruit with sugar.

Place fruit in the center of your dough and gently fold up the edges of the dough around the fruit. Leave the center open, just fold dough in about an inch.

Sprinkle with extra sugar.

Bake for 20-40 min. or until dough is golden brown and fruit is bubbly.

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