My absolute favorite type of dessert is one made with ripe, seasonal fruit, hot from the oven, with a buttery flakey crust or topping and a big scoop of melting ice cream. For this reason, nothing beats a fruit crisp for ease, speed and sweet tooth satisfaction. Nothing, except maybe that same, gooey, buttery fruit crisp contained within a tidy, crispy tart shell.
I adapted this recipe from one I clipped from Gourmet a couple years ago. While it may look complicated and time consuming, it is delightfully simple to make and comes together quickly and efficiently; just the sort of recipe I like. You make the beginnings of a pie dough, then set aside a portion of the butter-flour mixture to which you add sugar for the crumble topping. Roll out the dough, toss the fruit with cornstarch and sugar, lay it in the unbaked shell, then crumble the topping over. Stick it in the oven and forget about it for a while (I recommend rewarding your hard labor with a glass of wine), and you’ve got yourself an impressive and swoon-worthy dessert.
The beauty of this recipe is that it can be adapted to use any fruit you like throughout the seasons. I decided to add lemon juice to the fruit in order to complement the figs and huckles, but you could add 1/4 teaspoon or so of cinnamon, nutmeg or cardamom, or use orange zest or vanilla bean seeds. The original recipe called for nuts in the topping, but I omitted them this time; oats would work well, too. A few nice combinations might be:
My favorite thing about this recipe is that the fruit and topping go into an un-baked crust – yay! I made this in an 8″ tart pan, but I think a 9″ pan would work fine, as well. See below for a Rhubarb Berry variation with Cardamom Oat Crumble.
Makes one 8 or 9″ tart, 8ish servings
Tart crust and crumble:
Bake about 1 hour, rotating once, until the fruit is bubbling thickly, and the crisp topping and tart shell are nicely browned. Remove from the oven. Let cool at least 20 minutes. Remove sides and slide the tart onto a cutting board or serving platter. Slice and serve with ice cream, whipped cream or creme fraiche.
Variation: Rhubarb Berry Tart with Cardamom Oat Crumble
Add 1/3 cup quick (baby) oats and 1/2-3/4 teaspoon ground cardamom to the crumble topping. For the fruit, use 1 1/2 cups rhubarb cut into 1/2″ dice, 1 1/2 cups blueberries, and 1 cup raspberries. Increase the sugar in the filling to 1/3 cup. Serve the tart with vanilla ice cream.