To use this filling in a rustic tart, find the dough recipe here and the tart assembly and cooking instructions herePeel, slice, and mix this filling just before assembling the tart. For a variation, skip the spices and add 1 tablespoon very finely minced crystallized ginger instead.

Yields enough for 1 regular or 2 small tarts

  •  10 to 11 ounces ripe but firm fruit (about 2 small pears, 1 1/2 apples, or 3 plums) 
  •  1/2 teaspoon fresh lemon juice
  •  1/2 teaspoon pure vanilla extract
  •  1 tablespoon granulated sugar
  •  1 tablespoon brown sugar
  •  1 tablespoon unbleached all-purpose flour
  •  1/8 teaspoon ground cinnamon
  •  1/8 teaspoon ground ginger
  •  Pinch cardamom, cloves, or nutmeg (optional)
  •  Table salt

If using pears or apples, peel. Core the fruit and slice it. (Slice apples and pears very thinly, plums into a bit thicker slices.) Put the sliced fruit in a mixing bowl. Sprinkle with lemon juice and vanilla and toss gently. Combine sugar, brown sugar, flour, spices, and a good pinch of salt in a small bowl and mix well. Add to bowl of fruit and toss gently but thoroughly to combine well.