Inside BruCrew Life

bake. eat. repeat.

You are here: Home / Recipes / Desserts / Fruit Desserts / Rustic Fruit Tart

Rustic Fruit Tart

By · PUBLISHED · UPDATED · 28 Comments

Jump to Recipe

This Rustic Fruit Tart is an easy dessert that makes a big impact at the table.  It is perfect for those end of the season picnics and potlucks.

Rustic Fruit Tart - homemade pie crust filled with blueberries and nectarines
Let’s talk about the weather for a minute.  I love summer and everything about it.  The beach, the sun, the tan lines, the fruit.  But I really love fall.  It is my absolute favorite season of the year.  If I could find a place that was fall 3/4th of the year and spring/summer for the other 1/4th of the year, I would seriously pack our bags and move there.

There is something about this time of year that just gets me.  I love the chilly days when I have to wear jeans and sweatshirts..  The smell of crispy leaves in the air coming in my open windows makes me so happy.  Then there are the colors.  Red, orange, and yellow leaves with the sun coming through.  Best. Thing. Ever.    


This easy homemade pie crust is filled with blueberries and nectarines

As much as I have enjoyed our summer, I am so glad to see it on it’s way out.  Labor Day is kind of the mark for the end of the season.  I think almost every school has started by now, and we are all back into that a routine.  The weather here hasn’t changed yet.  In fact it has been over 90* all week.  I am going to enjoy these last few hot days, because before you know it the snow will be falling.  And snow and I are not the best of friends.  The cold is just something I like to ignore.  So let’s eat fresh fruit in a pie and think sunny, warm thoughts.

Most of the time, I will always choose a refrigerated pie crust when I make a pie.  My motto is work smarter, not harder.  If someone has a product that I can use to save some time, why not?  But today I am sharing a really easy pie crust.  Seriously, this is so easy.  You got this.   It doesn’t take much work at all.  Use a fork to cut the cold butter into your flour.  Then get your hands into the mixture and create a ball.  I like to refrigerate it after this, so it rolls better.  Then to keep the mess off your counter, roll the dough ball between two sheets of wax paper.  This also makes it so much easier to move to your baking sheet or dish.  And if it tears, don’t sweat it.  There is a reason it is called a rustic fruit tart.  Just press it together and keep going.

For this fruit pie, I chose blueberries (because I had picked way too many this summer) and nectarines.    I don’t usually buy nectarines, but the vibrant colors of the fruit were calling my name at the grocery store.  These two fruits together paired so nicely with the rustic crust edges.

A scoop of ice cream on top of this pie, and you are all set to enjoy the last hot days before the best season gets here.

Fresh fruit and a homemade pie crust makes this fruit tart an amazing dessert!

Stay up to date on the BruCrew baking:

FACEBOOK | PINTEREST | GOOGLE+ | TWITTER | INSTAGRAM | BLOGLOVIN

 

Rustic Fruit Tart

Rustic Fruit Tart

Yield: 1 tart - 8 slices

Homemade pie crust with nectarine and blueberry filling

Ingredients

For the crust

  • 1 cup flour
  • 1 teaspoon sugar
  • 1/2 cup butter, cold

For the filling

  • 3 ripe nectarines, chopped
  • 1 cup blueberries
  • 2 teaspoons lemon juice
  • 3 Tablespoons cornstarch
  • 1/4 cup sugar
  • 1/4 teaspoon allspice
  • 1 teaspoon milk
  • 2 teaspoons raw sugar

Instructions

  1. Place the flour and sugar in a bowl and cut in the cold butter until it looks like small pebbles. Use your hands to form a ball of dough. Place in the refrigerator for 30 minutes to chill.
  2. Combine the nectarines, blueberries, and lemon juice. Whisk together the cornstarch, sugar, and allspice. Toss with the fruit.
  3. Put the dough ball between 2 large pieces of wax paper and roll out to a 12 inch circle. Place the crust on a cookie sheet. Top with the fruit mixture. Leave a 2 inch border all the way around. Fold the edges of the crust over the fruit. It is supposed to be rustic looking, so do not worry if it tears. Just press back into place.
  4. Brush the edges of the crust with the milk and sprinkle with the raw sugar. Bake at 350* for 40-45 minutes. Watch your edges so they don't burn. Cool and serve with ice cream if desired.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Jocelyn @ Inside BruCrew Life

Fresh fruit and a homemade pie crust makes this fruit tart an amazing dessert!

Related Posts:

Filed Under: Fruit Desserts, Pie & Ice Cream Tagged With: , , ,

 

Jocelyn is the owner and creator of Inside BruCrew Life where she loves to share semi-homemade recipes with flair that anyone can recreate in their own kitchen. Jocelyn is married and has three kids. She loves to workout, enjoys trips to Disney, and relaxing at the beach.

Learn More About Jocelyn

Comments

  1. Jess @ On Sugar Mountain says

    If you ever find that place where it’s Autumn 3/4 of the year, PLEASE LET ME KNOW! I’ll be there in a jiffy. 😉 You had me at “rustic” with this gorgeously simple fruit tart. I can’t wait to try it out! 😀

    Reply

  7. Tieghan says

    So pretty!! I love your easy crust, I cannot wait to try it!

    I am so excited to see fall come!! I think it my favorite season and would love this time of year, it is so comforting!

    Reply

  10. marcie@flavorthemoments says

    This looks SO good….nectarines and blueberries are so great together. This is my kind of pie crust, too! If I’m going to make pie crust, the last thing I want to worry about is how clumsy it’s going to look. I’ll take rustic any day!

    Reply

  14. Mary. says

    Think of nectarines as “peaches without the fuzz” also..You should call this “rustic fruit tart Ala mold” since it’s toipped with ice cream. Love to see one last ice cream recipe.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Or, you can subscribe without commenting.

Skip to Recipe