Makes 12 tarts

  • 1 pound plums (or apples or pears), cut into 1/2-inch slices
  • 1 pound raspberries (or blueberries or halved strawberries)
  • 4 refrigerated rolled piecrusts
  • 1/4 cup sugar
  • 1/4 cup apricot jam
  • 2 Tbsp. lemon juice

    Active time: 45 minutes
    Total time: 1 hour 10 minutes

    Preheat oven to 400°. Line 2 large baking sheets with parchment paper. For each tart: Toss 1/4 cup sliced plums and 1/4 cup raspberries with 1/2 tsp. sugar. Let sit, tossing occasionally, at least 10 minutes.

    Meanwhile, roll each piecrust into a 12-inch circle. Using a small bowl (about 5 1/2 inches wide) as a guide, cut 3 circles from each crust. Place circles on prepared baking sheets. Divide fruit among circles, leaving a 1-inch border. Fold the exposed dough up over the fruit, crimping or pinching it at several points to preserve a round shape.

    Lightly brush crusts with water and sprinkle each with 1/2 tsp. sugar. Bake until fruit is bubbling and tender, and crust is golden brown, 20 to 25 minutes. Let cool for 10 minutes.

    Meanwhile, in a small bowl, whisk together jam and lemon juice. Gently brush over fruit while tarts are still warm. Serve warm or at room temperature.

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