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Mitchie's Basic Fruit Tart


  • 1 cup all purpose flour
  • 1 to 4 Tablespoons sugar
  • ½ teaspoon salt
  • 1 stick (¼ lb) unsalted butter, cut into smallish pieces
  • 3 Tablespoons ice water
  • Several plums, peaches, apricots, berries or other fruit, sliced or halved


  • In food processor, put flour, sugar and salt. Then add on top 1 stick of butter cut into smallish pieces.
  • Pulse a few times until the butter has been cut into pea size pieces -- just a few seconds of processing.
  • Add about 3 Tbs ice cold water (through the top of the processor) and immediately pulse a few more times. Do not overprocess (this would develop the gluten and also distribute the butter too evenly).
  • Take off lid and take out blade. Turn over the contents into the inside of a see-through plastic bag.
  • Gather dough together in the bag and pat it down into a small disk.
  • Smear the dough through the bag with the butt of the palm of your hand. This process (“le fraissage”) smears the butter into layers within the dough. Pat the mass into a disk the size of a small dinner plate. Close bag and put in fridge for at least 1 hour.
  • Cut the disk into 6 wedges, placing each in a small freezer bag to be kept in the freezer until needed.
  • Each wedge makes a tart for two.
  • Preheat the oven to 425.
  • Roll out the dough extremely thinly and place on baking sheet. Pinch edges to form a slight raise.
  • Layer with desired fruit, cut as desired. Optional: sprinkle with a less than ½ tsp sugar.
  • Bake until done (maybe 20 minutes?).
  • Optional: drizzle a touch of caramel on top just before serving (to make caramel easily, put about ¼ cup sugar in a pyrex measuring cup, barely wet with water, zap in microwave until desired darkness is achieved: watch out, it will continue to darken even after the microwave has been shut off. Drizzle extra on tin foil for candy).
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