This recipe might be one of the easiest I’ve posted so far on the blog! If you’ve never tried rustic tarts before, you’ll quickly understand that it’s very close to a regular pie simply fast-tracking the process a lot. So I said easy and quick? Well, this sounds like a perfect recipe when having a last minute lunch or dinner at home, when fruits are about to overripe or anytime you feel like having it. This recipe is really adaptable depending on the season and your preferences. Here’s a very summery version with peaches and apricots which bring a nice balance of sweet and tanginess into the recipe.
I have always loved pies and think it mostly is because that’s such a childhood memory. I remember making so many at a very early age, probably because this is an easy one and it’s actually fun for kids to organise the fruits nicely over the crust, well at least it has been to me 🙂 And do we actually have to talk about the amazing smell of a freshly cooked pie, isn’t that one of the most amazing ever? A tip I have learnt from making pies is to add a nut filling on top of the dough. It will absorb the fruit juice and allow the crust to cook correctly and evenly.
I feel like most people associate dessert with high sweetness even if added sugar isn’t always necessary or at least not in large quantities. In general, all fruit based especially cooked do not require an extensive amount of sugar in it as the main ingredient naturally has fructose. Therefore, it might just be a matter of balancing the ingredients correctly not to have to add much more sugar in the recipe itself. As an example, this recipe uses peaches and apricots, as it’s full season now the fruits tend to be sweet enough so I’ve simply put 10 grams sugar in the crust and sprinkles a pinch more to allow caramelisation. My main tip here is to try your fruits and check how sweet or acidic they are, it will give you an idea of how much sugar you wanna add depending on your own taste.
Why am I not a fan of sugar? Well, don’t get me wrong on this I do eat sugar but I’d say that my overall consumption is really low in comparison to the average 25 to 35 kgs a year per each french inhabitant. If I had to give a rough estimate of my sugar consumption I’d go for an overall 3 to 4 kgs a year, about 7-8 times below the average. Actually, sugar overconsumption has been shown to increase risk of heart diseases, diabetes and various skin problems. Also, sugar is mostly a matter of habit, the more you eat the more you’ll need and the less you have the least you’ll require. Here are my main tips to cut off on your sugar consumption:
- Have less processed food and sodas: they tend to contain a lot of sugar, even in ready savoury meals as a taste changer and enhancer. Go for water (you can infuse it with mint, cucumber, lemon…), tea (think of homemaking iced tea) …
- Homemake your food: linked to the first tip, start cooking your meals. It’s the most effective way to control what you’re eating and to balance out your nutrients intakes
- Choose a qualitative sugar: because I’m not saying you should not eat sugar at all, but absolutely have to use qualitative one! Meaning I’d suggest that you go for unrefined brown sugar, organic if possible
- Eat more fruits: simply because they contain fructose and will most likely help if you have a huge sugar craving
- Start using spices, herbs or nuts: they’ll bring a lot of taste to your preparations
- Cut down or replace sugar from recipes: you actually can reduce the sugar quantities in a lot of pancakes, crepes or cake recipes. If this is too difficult, try to supplement some with healthier sweeteners having a lower IG (coconut sugar is my favourite)
Prep time: 15 minutes Cook time: 35-40 minutes Chill time: overnight
You will need:
- 160g flour
- 80g butter
- 10g sugar (+a pinch for caramelisation)
- 33 ml water
- 1 tsp vinegar (I’d suggest rice vinegar)
- Pinch of salt
- 1 egg yolk (or some milk as you prefer)
- 2 peaches
- 2 apricots
- Mint leaves
- 15g almond powder
- 10g hazelnut powder
Start making the crust first. I suggest that you do it on the previous day and refrigerate it overnight or at least two hours if this is possible.
Combine the flour, sugar, salt and butter together. Once well combined, add the vinegar and then the water gradually until you get a homogeneous dough. Set aside in the refrigerator as much as possible.
Cut the fruits in regular slices and set aside.
Mix the hazelnut and almond powders together for the filling.
Roll out the dough over a floured surface, I have used a silicone mat. Once done, place the hazelnut and almond mix at the center and spread it over the dough leaving 5 cm at the edge free of the mix. Place the fruits nicely over covered dough. Fold the edges over the fruits.
Finally, using a kitchen brush, cover the crust with egg yolk and sprinkle another pinch of sugar over it. This will allow the crust to take a nice golden colour.
Cook the pie for 35-40 minutes at 170°C.
Take the pie out, let cool a bit and add some thinly cut mint leaves over the fruits !