Fruit Tart

No tart pan needed. This free-form fruit tart gets rolled out on waxed paper, transferred to a baking sheet, and baked flat with crimped edges. The crust is half whole wheat flour, half all-purpose, which gives it a nutty, slightly coarse texture that holds up well under juicy fresh fruit.

The glaze is dead simple: orange juice thickened with a teaspoon of cornstarch and a little sugar. It sets up just enough to give the fruit a glossy sheen and keep the banana slices from browning. Spoon it over while it’s still warm so it flows into every gap.

Arrange the fruit in concentric rings for the best look. Kiwi slices in the center, banana around that, strawberries on the outer ring. The colors layer beautifully and each ring gets its own texture.

Chef Tips

• Ice water is key for the pastry. Cold liquid keeps the margarine in small pieces, which means flakier layers
• Prick the crust thoroughly with a fork before baking or it will puff up and create an uneven surface for the fruit
• Slice the bananas last, right before assembling, so they stay fresh
• Serve within an hour or two. The crust softens if it sits too long under the fruit

Variations

• Use peaches and blueberries in summer for a seasonal swap
• Replace the orange juice glaze with an apricot jam glaze, thinned with a tablespoon of warm water
• Add a thin layer of vanilla yogurt between the crust and fruit for a creamy element