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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 10 |
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I love this dessert. The crust is sweet and crunchy on the outside…almost like a sugar cookie, and sturdy and resistant to sogginess on the bottom. It is quick, easy, and full of great fruit. Ingredients:
crust |
3 cups unbleached flour |
1/2 cup sugar |
6 ounces cold butter, diced |
3 egg yolks |
3 tablespoons plain yogurt |
1 teaspoon vanilla |
3 tablespoon cold water |
fruit |
8 trimmed stalks of rhubarb, sliced into 1/2″ pieces |
2 cups blueberries |
1-3 apples, depending on size, peeled and diced 1/2 |
1/2 cup sugar |
Directions:
1. Preheat the oven to 350.
2. Put the flour and sugar in your mixer bowl. Add the diced butter and mix until coarsely combined. Stir the vanilla, yogurt, and egg yolks together and add to the flour mixture. Mix until combined and then flick in cold water as needed to make a soft but manageable dough (not sticky)…it should easily clear the sides of the mixer bowl. Turn it out onto a piece of saran wrap, flatten it into a 6 inch disc and wrap it up. Put it in the refrigerator for 30 minutes minimum.
3. Combine the fruit and sugar until mixed well. Butter a large baking dish. Cut the chilled dough in half and evenly press one halve of it into the baking dish. Add the fruit. Take the remaining dough and tear it into little bits and spread it evenly across the surface of the fruit.
4. Bake for 60 minutes or until the top is golden brown.
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