This crust works well with any stone fruit, especially apricots, plums or cherries (peaches and nectarines will work, but will release more juice). It can also be substituted in any recipe that calls for a crust to be blind-baked. This recipe yields one 9-inch tart or four 4-inch tarts. Pictured with quartered apricots tossed in sugar, Blenheim Apricot balsamic and a touch of salt and topped with chopped pistachios. – Rachel P.
1 ½ cup flour, divided
1/3 cup sugar
1/3 cup premium extra-virgin olive oil
1/3 cup cold water
Pinch of salt
1. Combine 1 cup of flour with the sugar and the salt and mix well.
2. Add the oil and mix until little lumps of dough have formed and the mixture is the consistency of pebbly sand.
3. Add the water and mix until combined. If the dough is sticky, add the remaining ½ cup of flour by the spoonful, mixing as you go, until it forms a smooth ball of dough. You may not need all of the flour.
4. Let the dough rest at room temperature for 1 hour, then roll it out to fit your tart pan(s). If it crawls back when rolled, let it rest for 15 minutes more and proceed.
5. Fit the dough into your tart pan and prick it with a fork a few times. Bake at 350 degrees for 10 minutes, then fill with fruit and bake for 20-25 minutes until browned.