Cast Iron Rustic Summer Fruit Tart

Name: Cast Iron Rustic Summer Fruit Tart
Yield: Serves 4 to 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; 4-6 tablespoons, ice water; 1 pound apricots, nectarines, peaches, or, plums, halved, pitted, and cut into 1/2-inch wedges; 5 ounces (1 cup), blackberries, blueberries, or raspberries; 3-5 tablespoons, sugar

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Desserts or Baked Goods

A cookbook recipe exclusively for All-Access members from Cook It In Cast Iron

SERVES4 to 6

TIME2¼ hours, plus 1 hour refrigerating, and 25 minutes cooling

A cookbook recipe exclusively for All-Access members from Cook It In Cast Iron

WHY THIS RECIPE WORKS

Free-form summer fruit tarts are a great way to highlight the best fruit of the season, but ultraripe fruits create the danger of mushy crust and overflowing, sticky messes in the oven. We looked to our cast-iron skillet to solve both of th...

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