Stone Fruit Summer Crumble Tart Recipes

Steps:

• Crust
• Preheat an oven to 375°F. Cook butter in a small saucepan over medium heat, stirring often, until it foams, then browns, 5-8 minutes. Set aside.
• Pulse pistachios in a food processor until finely ground. Transfer 4 Tbsp. to a small bowl; set aside.
• Scrape reserved browned butter over pistachios in food processor; add egg, brown sugar, flour, salt, and baking powder. Pulse until incorporated, then process, scraping down sides as needed, until mixture looks like wet sand and holds together when squeezed in your hand, about 2 minutes.
• Press dough evenly into bottom and about 2" up sides of pan with a straight-sided glass or measuring cup. Chill while you make the filling.
• Filling and assembly
• Process eggs and brown sugar in clean food processor until eggs are well combined, about 1 minute. Scrape down sides; add sour cream, vanilla bean paste, cardamom, ginger, orange zest, and salt. Sprinkle flour and 2 Tbsp. reserved pistachios over; process until smooth, about 1 minute.
• Starting at the edges of the chilled tart shell and working inward, arrange stone fruit in snug concentric circles, standing each wedge up so one tip is raised and rounded skin side is pressed against crust. Carefully pour custard around fruit (fruit should not be completely covered). Sprinkle coarse sugar over.
• Bake pie until crust is golden brown and filling is puffed and set in the center (it shouldn't wobble when gently shaken), 70-75 minutes. Transfer pan to a wire rack and scatter remaining reserved 2 Tbsp. pistachios over. Let cool, then chill, uncovered, until fully set.
• Unmold tart. Dust with powdered sugar and/or top with dollops of whipped cream or crème fraîche if desired. Serve chilled or room temperature.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine flour, salt, baking powder, and sugar in a bowl. Whisk until thoroughly combined. Grate in the frozen butter, stopping occasionally to toss the butter into the flour mixture until coated. Drizzle in vanilla extract; add egg yolks. Stir with a fork until egg is mostly absorbed. Add vinegar; mix briefly. Use your hands to finish mixing, squeezing until clumps but mixture remains mostly dry. Add 1 teaspoon vinegar if needed.
• Combine blueberries, raspberries, and blackberries in another bowl. Add lemon zest, lemon juice, sugar, and cornstarch. Sprinkle in cayenne pepper. Mix until sugar and cornstarch are mostly dissolved.
• Place about 1/2 of the crumble mixture into the bottom of a 2-quart baking dish. Press mixture down using a flat cup until well compacted. Spread the berries over the crust. Sprinkle the remaining crumble mixture on top, squeezing some of it into clumps.
• Bake in the preheated oven until top is beautifully browned and berry syrup bubbles on the surface, 40 to 45 minutes. Let cool to room temperature, about 30 minutes.

Steps:

• Heat oven to 350 degrees.
• Make the topping: In a large bowl, whisk together flour, oats, sugars, salt and spices. Stir in butter. Using your hands, squish mixture until coarse crumbs form. Some should be about 1/2-inch in size, some smaller.
• Spread topping in one layer onto a rimmed baking sheet. (You don't have to grease it first.) Bake until crumbs are solid when you gently poke them, and are fragrant, about 15 minutes. They won't change appearance very much. Transfer baking sheet to a wire rack to cool while you make the filling. (Crumbs can be baked up to 2 days ahead and stored in an airtight container at room temperature.)
• Prepare the filling: In a large bowl, whisk together sugar and cornstarch until well combined. Add fruit and gently toss to coat with the sugar mixture. Pour filling into an ungreased 2-quart gratin dish or 10-inch cake pan, mounding the fruit in the center.
• Spoon crumbs over filling and place the crumble dish on a rimmed baking sheet to catch any overflowing juices. (You can use the same baking sheet you cooked the crumbs on.) Bake until filling bubbles energetically around the edges, about 55 to 65 minutes. Let cool slightly. Serve warm or at room temperature with ice cream or whipped cream, if you like. Crumble can be made up to 8 hours ahead and kept at room temperature, or warmed up briefly in a 350-degree oven.

Steps:

• Put a rack in the center of the oven and heat oven to 400 degrees. Line a baking sheet with a silicone liner or parchment paper. Sprinkle 2 tablespoons Demerara sugar in an approximate 10-by-13-inch rectangle in the center of the liner or paper.
• In a large mixing bowl, whisk together granulated sugar, cornstarch and salt. Add fruit, lemon juice, honey and vanilla. With a rubber spatula or large spoon, mix well, making sure fruit is coated with the cornstarch mixture. Set aside to macerate while rolling out dough.
• On a lightly floured surface, roll the cold puff pastry out to form a 10-by-13-inch rectangle. Work quickly, as the pastry becomes sticky as it warms up. Transfer the dough to prepared baking sheet, laying it on top of the Demerara sugar. With a sharp knife, lightly score a 3/4-inch border around the edges of the puff pastry, making sure not to cut the pastry all the way through. Using a fork, prick the pastry all over inside the border at 1-inch intervals.
• Give the fruit another toss to dissolve any honey that may have clumped. Arrange fruit mixture in an even layer on pastry within the border, pouring the juices from the bowl over the top. Sprinkle the top of the tart, including the fruit and pastry borders, with more Demerara sugar.
• Bake until the pastry is puffed and deeply golden and the fruit is tender, about 30 to 40 minutes. Transfer the pan to a wire tack to cool for at least 15 minutes before serving (or up to 4 hours). If the fruit looks dry when the tart comes out of the oven, you can brush it with a little more honey while it's still warm. Serve with whipped cream, crème fraîche or ice cream.