Free-Form Fruit Tart

1. 1

   Combine flour, salt and sugar in a food processor; pulse once or twice. Add 8 tablespoons of butter and turn on machine; process until butter and flour are blended and mixture looks like cornmeal, about 10 seconds. Add egg yolk and 2 tablespoons ice water and pulse machine on and off a couple of times. Remove and gather mixture into a ball, adding a little more water if necessary. Wrap in plastic, flatten into a small disk, and freeze dough for about 15 minutes (or refrigerate for 30 minutes or more) to ease rolling. (You can also refrigerate for a day or two, or freeze for a week or so.)

2. 2

   Preheat oven to 425 degrees. Roll crust out on a board sprinkled with flour or sprinkle it lightly with flour and roll between two sheets of plastic until about 1/4 inch thick; it need not be perfectly round. Put it directly on a baking sheet. Melt remaining butter.

3. 3

   Cover round with fruit, leaving about a 11/2-inch border all around. Fold up edges of crust around fruit, pinching them together. Cover just outer rim of fruit. Brush exposed dough with most of butter, and brush a little onto fruit as well. Bake until crust is golden brown and fruit bubbly, 20 to 30 minutes.

4. 4

   Remove from oven and cool on a rack; serve warm or at room temperature, dusted with confectioners' sugar, or topped with ice cream, whipped cream or creme fraiche.

* Per serving · 4 servings · Values may vary.

No additional tips available.