I love using the word rustic to describe food. That way I have an excuse to make something less than perfect looking and be okay with it. Most importantly, these are quick and easy and of course, taste great!
- Sweet Pastry Dough
- 2 cups flour -
- 3½ Tbsp sugar -
- 5 oz (1¼ stick) cold margarine or -
- butter, chopped -
- 3 to 3½ Tbsp ice cold water -
- 1 egg, beaten -
- Coarse sugar for sprinkling -
- 2 to 3 cooking apples, unpeeled -
- 2 to 3 Bosc pears, unpeeled -
- 3 Tbsp orange juice -
- 1 lb frozen rhubarb -
- 1⁄3 cup sugar -
- ½ tsp cinnamon -
- 1½ Tbsp cornstarch dissolved in 1½ -
- Tbsp cold water -
1. To make the dough, place flour, sugar and margarine (or butter) in a food processor fitted with the steel blade and pulse until the mixture resembles small crumbs.
2. While pulsing, add enough ice water until mixture becomes a smooth dough. Do not overprocess.
3. Remove dough from food processor and knead lightly. Wrap dough in plastic wrap and refrigerate for 30 minutes.
4. Preheat oven to 350°F.
5. Prepare the filling: Cut apples and pears into chunks and place in a bowl. Add orange juice and toss. Place frozen rhubarb in a large saucepan and cook for 2 to 3 minutes. Add pears and apples and cook for about 5 minutes, then add sugar and cinnamon. Let cook on medium-low heat for another 7 to 10 minutes (fruit should not get soft or mushy). Add cornstarch mixture and stir. Cook for 2 more minutes until sauce thickens. Let cool
6. Divide sweet pastry dough into 2 pieces (1 large tart is also fine). Roll out into large circles, about ¼-inch thick. (Remember, it’s easy to roll out the dough when it is between two pieces of parchment paper.) Place filling in the center of the circle, leaving about 3 inches around the edge.
7. Fold the dough up and around the filling, working your way evenly around the circle. If cracks occur, just close them with your fingertips. Brush dough with egg and sprinkle with coarse sugar. Bake for 45 to 50 minutes.