I liked that this wasn't a too sweet dessert. It was just enough to satisfy my craving for something naughty without being over the top. Cut into 8 servings, a slice of this tart isn't being too bad... and heck, we all need to indulge now and then!
Rustic Nutella and Fruit Tart
- 1 1/4 cups all-purpose flour
- 3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
- 2 tablespoons cold vegetable shortening
- 1/4 teaspoon salt
- 3 to 4 tablespoons ice water
- 2-3 Bananas (or whatever fruit you'd like, about 2 cups worth, sliced thinly)
- 1/2 cup Nutella, warmed slightly to make it pourable
- Raw sugar
1. Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.
2. Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
3. Turn out mixture onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and press into a ball, then flatten into a 4-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
4. Roll out dough into a 12-inch rustic round on a lightly floured surface with a floured rolling pin. Lightly prick bottom with a fork. Place on a lightly greased cookie sheet and chill until firm, about 30 minutes.
1. Slice whatever fruit you choose, quite thinly. Apple, banana, peach, and pear all work well. You'll need about 2 cups of prepared fruit.
2. Place the Nutella in a bowl and heat just slightly in the microwave or over a double boiler. You want a easily spreadable, almost pourable consistancy.
3. Revove the pastry from the refridgerator and spread the warmed Nutella in the center of the pastry, being careful to leave a 2 inch border free all the way around the pastry.
4: Cover the Nutella with your fruit slices, again leaving the 2 inch border naked.
5: Gently fold over the 2 inch border all the way around the pastry, free forming an edge to keep the fruit and Nutella intact.
6: Sprinkle the top of the tart (both crust and filling) with a dusting of cinnamon and raw sugar.
7: Put oven rack in middle position and preheat oven to 375°F. Bake tart until the crust is crisp and golden brown and the fruit is softened and bubbly. About 30 minutes.
Serve warm or room temperature with freshly whipped cream or ice cream.
Makes 1 tart, about 8 servings.