To use this filling in a rustic tart, find the dough recipe here and the tart assembly and cooking instructions here. Mix this filling just before assembling the tart. For a variation, skip the spices and add 1 tablespoon very finely minced crystallized ginger instead. To make a cranberry-ginger tart, follow the filling recipe here. To make a Rhubarb Strawberry Tart, use this Roasted Rhubarb-Strawberry Compote for the filling.
Yields enough for 1 regular or 2 small tarts
- 10 to 11 ounces ripe but firm fall fruit (about 2 small pears, 1 1/2 apples, or 3 plums) or washed blueberries or other berries
- 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
1. If using pears or apples, peel and core. Slice the fruit (unless using berries). Slice apples and pears very thinly, plums into a bit thicker slices.) Put the sliced fruit or the berries in a mixing bowl. Sprinkle with lemon juice and vanilla and toss gently.
2. 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.
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