No Skill Fruit Tart

Recipe View Preheat oven to 450 degrees F (220 degrees C). (5 minutes)

Recipe View In a medium bowl, whisk together the flour and salt. Cut in the chilled shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (10 minutes)

Recipe View Gradually add ice water, one tablespoon at a time, mixing lightly after each addition, until the dough just comes together. (5 minutes)

Recipe View Lightly knead the dough a few times on a lightly floured surface to form a cohesive disk. Wrap in plastic wrap and refrigerate for at least 30 minutes to relax the gluten. (30 minutes)

Recipe View In a medium bowl, whisk together the sugar and cornstarch. Add the sliced peaches and blackberries, and toss gently to coat. (5 minutes)

Recipe View On a lightly floured surface, roll out the chilled dough into a rough 12-inch circle. Transfer the dough to a baking sheet lined with parchment paper. (10 minutes)

Recipe View Pile the fruit mixture into the center of the dough, leaving a 2-inch border. Gently fold the edges of the dough over the fruit, pleating as necessary. Press gently to seal the edges. (10 minutes)

Recipe View Bake for 25 to 30 minutes, or until the crust is golden brown and the fruit is bubbling. (30 minutes)

Recipe View Let the tart cool completely on the baking sheet before slicing and serving. A dusting of powdered sugar is optional. (30 minutes)