Dying Fruit Tart

This Dying Fruit Tart is how I handle the fact that I overbuy fruit sometimes, especially in the summer. I’ll be at the market and everything looks *so* good. And I just can’t be bothered to remember that we have lots of social plans and won’t be home to eat it. So I ignore the problem and wait until the beautiful summer fruit is about to go bad. And then I’m really sad and disappointed with myself. But I have some solutions. One of them is to make some sweet tart dough and bake a dying fruit tart. Usually, you don’t need to add much sugar in a dying fruit tart because the fruit has become super sweet. I make the pâte sablée two at a time and keep one in the freezer for last second dinner plans and use frozen fruit in a pinch. I like the 9-inch tart because it doesn’t leave me with days and days of leftovers. Trust me, we have plenty of dessert around without a lovely Dying Fruit Tart.

Pâte Sablée (Sweet Tart Dough)
3 cups of fruit you no longer want to eat, yet aren’t ready to throw away
½ cup – 1 cup sugar
2 tablespoons flour
9-inch tart pan

On a lightly floured surface roll out one of the tart disks 1/8 inch thick. Place dough into tart pan and trim the dough level with the top of the pan. Place in the refrigerator or freezer until it is firm, about 15 minutes.

Preheat the oven to 425°F. Toss the fruit, flour and sugar in a large bowl. I used apricots and Rainier cherries, so I used only a ½ cup of sugar. Fill the tart with your fruit and sugar mixture.  Bake for ten minutes. Reduce heat to 350. Bake for another 40 minutes. Let cool as long as you can stand it. Serve with ice cream if you like.