A simple tart made with fresh peaches and plums, all in a homemade tart shell
Servings: 19-inch tart
For the pie dough*:
For the filling:
For the dough*:
Add flour, sugar, and salt to the bowl of a food processor. Pulse a few times to combine. Cut the cold butter into cubes. Add to the flour mixture along with the vegetable shortening. Turn processor on and let run for 5 seconds. Then, drizzle in cold water. Keep processing until mixture begins to clump.
Pour dough mixture onto a clean surface. Using your hands, pull the dough together into one ball. Cut ball in half and form two discs of the same size and shape. Cover each disk in plastic wrap. Refrigerate until cold, at least 2 hours.
Assemble the pie:
Remove one disc of dough from the refrigerator and let it sit on the counter for 10 minutes to soften up. Preheat oven to 400 degrees. (see * note below for what to do with the second disc of dough).
Once dough is ready, roll it out into a disk using a rolling pin. The dough should be 10½ to 11 inches in diameter. Gently fold rolled dough in half and place onto 9-inch tart dish. Unfold the dough so that it is covering the dish completely. Let the dough lay into the dish so that it is not stretched or pulled. Using a rolling pin, push dough into the edges of the tart dish to neatly break off the excess dough. Place tart shell in the freezer while you prepare the filling
Wash peaches and plums. Cut in half, remove the pits, and then slice into ½-inch slices. Set aside. Mix sugar, cinnamon, flour, and salt together in a small bowl. Set aside.
Remove tart shell from the freezer. Lay peach slices around the edge of the tart shell so that they are overlapping oneanother slightly. Do the same with the plums in the center. Arrange them neatly. Dust cinnamon sugar mixture evenly over the stone fruit. Discard any excess.
Bake tart in a preheated oven for 30-40 minutes, or until crust turns golden brown and the filling begins to bubble. Remove from oven and cool completely before serving.
* This dough recipe makes two crusts. You'll only need one for this tart. The other can be frozen and kept for up to 6 months to be used in another single-crust tart or pie.