Easy Plum and Raspberry Tart

Name: Easy Plum and Raspberry Tart
Yield: Serves 6
Ingredients: 1 1/2 cups (7 1/2 ounces), all-purpose flour; 1/2 teaspoon, salt; 10 tablespoons, unsalted butter, cut into 1/2-inch pieces and chilled; 6-7 tablespoons, ice water, plus; 1 tablespoon, water; 1 pound, plums, halved, pitted, and cut into 1/2-inch-thick wedges; 5 ounces (1 cup), raspberries; 6 tablespoons, sugar

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Appears in Cook's Country August/September 2017

Desserts or Baked Goods

Fruit

Fruit Desserts

With no top crust and no fussy crimping, making this rustic tart is easier than pie.

SERVES6

TIME1¾ hours, plus 1 hour chilling and 30 minutes cooling

WHY THIS RECIPE WORKS

The key to making a perfect summer fruit tart centers on a pliable but flaky crust. We used the food processor to swiftly cut cold butter into flour and then stirred in ice water by hand to avoid overworking the dough (which would have rend...

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