Blueberry Cherry Rustic Tart (or fruit of your choice - maybe not watermelon
Roughly 1 cup of each fruit. Whatever fruits are your favorite have at it!
The crust is:
1 cup of flour
1/4 cup plus 2 TBS sugar (reserve 1/4 cup for fruit)
1/4 tsp salt
6 TBS cold butter
3 TBS water (ice it down and then scoop out 3 TBS)
Set oven to 400 F.
You can blend the crust your favorite way i.e., food processor or by hand. Either way mix above ingredients BUT ONLY 2 TBS OF THE SUGAR to the usual small pea stage. Add water until crumbly dough forms. This won't take long in a food processor.
Turn dough onto plastic wrap and chill for a couple hours (1 for sure).
Roll out to 10 inches making sure your dough is on your cookie sheet, stone, or whatever you are cooking on before you fill it. Fill center with fruit and sprinkle on the rest of the 1/4 cup sugar. Fold edges of dough over fruit being careful to make sure there are no breaks or your juice will run out (yes, it will
20 - 30 minutes later the crust should be a light gold color.
We like ours in a bowl with milk poured over it.