Quick Fruit Tart

Kosher Desserts

Quick Fruit Tart

KosherEye.com

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by Paula Shoyer, The Kosher Baker: Over 160 Dairy-free Recipes from Traditional to Trendy (Brandeis 2010)

Everyone has a holiday where they max out their dining room capacity and go all out in terms of the quantity and quality of the food served. For me, it is Rosh Hashanah. I make homemade gefilte fish, serve brisket AND chicken AND a vegetarian main dish and too many side dishes to list here. If I plan well, I start baking a month before and freeze desserts. Some years I am so busy teaching women around the country to bake for Rosh Hashanah that I do not leave enough time to bake for my own family. No worries. There is always this delicious, easy, rustic tart that my family loves. I always have the crust ingredients on hand and the dough is mixed in one bowl in minutes. I often double the recipe and press the dough into a jelly roll pan and then make rows of fruit, (see photo) and serve in squares. One year I taught a group of special needs campers to make this tart and demonstrated the rows of fruit. The kids so enjoyed squooshing the fruit into the dough, but quickly abandoned the idea of rows of fruit as too stifling to their creativity.

Ingredients:

4 to 5 fresh apricots or plums, halved and pitted, 1 cups raspberries or blackberries
1 1/4 cups all-purpose flour
1/2 cup plus 2 tablespoons sugar, divided
1/2 teaspoon ground ginger
1/2 teaspoon baking powder
6 tablespoons parve margarine, cut into 12 small pieces
1 large egg, beaten
1 teaspoon pure vanilla extract

Directions:

Preheat the oven to 375

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