My go to pie dough is from Sunset magazine - for this one I used all butter. I like to use this little handy chopper to cut in the butter. Then while the dough is chillin' in the fridge, get your filling ready. You can make just about any kind of fruit galette - or a savory one like Smitten Kitchen has here (doesn't everyone love her?)
Easy peasy pie dough.
I'm pretty old school with my filling - I like to use tapioca instead of cornstarch or flour. Very little sugar, a splash of vanilla - just mix it up and you are set. Roll out the dough, mound up the filling, then fold up the dough around the filling. You can brush the crust with a little cream or beaten egg to make it fancy.
I think these tarts are just beautiful.
This tart baked in a 375* oven for about 45 minutes. It was so good that I'm going to make another one today... and yes, it's a breakfast food.
How's this for sunshine goodness?
Happy Friday everyone! I anyone else baking tarts?