Easier than Pie Rustic Tart + Some Thoughts on Being a Writer

I was at a dinner party recently and someone asked what I did for a living and I explained that I’m a writer and then sheepishly added. “It’s kind of embarrassing.”

The woman asked, “Why?” And we started a therapy session over my Greek salad. “Because I hate telling people about my book,” I answered. “Because what if they don’t like it? I mean I know not everyone will like my book.”

This wise woman said. “Not everyone likes cheesecake. But that doesn’t keep me from offering people cheesecake.”

And bam! Right then I felt my mind shift.

I am a confident baker. I know my pies, cakes and cookies are delicious. I also know that they aren’t the best pies, cakes and cookies in the world. But they are good enough and will make some eaters very happy.

I also don’t feel bad when my daughter refuses to eat my Key Lime pie. My Key Lime pie is fabulous. But she doesn’t like limes. Why should I take that personally? Or if someone is on a diet, I’m not going to force them to eat a cookie. And I would never let a friend’s food allergies hurt my feelings. Likewise, as a writer I don’t need to take it to heart when someone doesn’t like my book. I can learn from constructive criticism. But I don’t need to dwell on negative reviews. I don’t need to worry about those who for whatever reason don’t like my AWESOME SCI-FI YA THRILLER with a SWOONY ROMANCE. I mean that’s their problem. Right? Anyhow, would you like some pie?

Actually this is a rustic fruit tart. If you want to be fancy you can call it a gallette. I make it with summer fruits: peaches, nectarines, apricots, blackberries, blueberries, or raspberries. Thinly slice the stone fruits but you DO NOT need to peel them. And that my friend is the beauty of a rustic tart.

Easier-Than-Pie Rustic Tart

Dough

1 1/2 cups (6 3/4 oz) flour

2 teaspoons sugar

1/2 teaspoon table salt

11 tablespoons (5 1/2 oz.) cold unsalted butter

1 egg yolk

3 tablespoons whole milk

Combine the dry ingredients. Cut in the butter with the paddle mixer on a KitchenAid. (If mixing by hand, use a pastry cutter or two forks.) When largest chunks are pea-sized, stir in the egg yolk mixed with milk. Form a disk, wrap in plastic wrap and chill 15 to 20 minutes in the refrigerator.

Meanwhile prepare the fruit

In a bowl mix together:

4 cups fruit (berries or thinly slice stone fruit. I do all of the same fruit. Blackberry is my favorite!)

1/4 cup sugar

1 tablespoon flour

pinch of salt

Roll out the dough on parchment paper with flour. Make a 13-14 inch diameter circle. Don’t worry about ragged edges. Remember this is a rustic tart.

Put the prepared fruit on the rolled-out dough and fold the edges over about two inches. Slide parchment paper on a cookie sheet and bake at 350º for 55 minutes to an hour. (Often before baking I brush the pastry edges with cream and then sprinkle sugar. But it’s not necessary.) Let cool for at least 15 minutes before serving.

These tarts tend to leak juices. So I either slide them off the now sticky parchment paper or trim the paper so no one has to see the sticky mess of baked juices. (I mean we only want to be so rustic.)

Best served warm with vanilla ice cream. Enjoy! Or don’t. It won’t hurt my feelings.