This delicious free-form tart can be whipped up in a jiffy. If you’re AIP or GF, you can substitute compliant 1:1 flour, use compliant jam, and/or sub tapioca or arrowroot for the cornstarch.
1 1/2 c. unbleached AP flour
1/2 tsp. white sugar
1/4 tsp. kosher salt
9 Tbsp. cold unsalted butter, cubed
4-5 Tbsp. cold water
In a food processor or large bowl, mix flour, sugar, and salt.
Add butter and pulse or cut with a pastry cutter until the dough is uniform with some pea-sized pieces.
Add water by the tablespoon and pulse or cut until dough comes together.
If dough is still dry, add water by the teaspoon until consistency is correct.
Form dough into a ball and wrap in plastic. Refrigerate.
3/4 c. strawberry jam (not jelly)
4 tsp. cornstarch
1 Tbsp. white sugar
3/4 c. strawberries, washed and sliced
1/2 c. blackberries, washed and dried
3/4 c. blueberries, washed and dried
1/2 c. raspberries, washed and dried
Preheat oven to 375 F. Line a cookie sheet pan with parchment.
Roll out dough on lightly-floured parchment until it’s larger than a dinner plate and uniform thickness, about 1/8″.
Place the dough on the baking sheet.
Add jam to medium glass bowl. Microwave on high for about 30 seconds to soften jam.
Add cornstarch and stir to combine thoroughly.
Add fruit to the bowl with the jam mixture and stir to coat.
Pour the fruit and jam mixture onto the center of the crust. Spread evenly, leaving about 1 1/2″ edge all the way around.
Begin folding edge of crust over the fruit, pinching to join the crust at each fold.
Sprinkle the sugar along the edge of the crust.
Bake for 15-20 min or until golden brown.
Serve warm or at room temperature.