Peach and Berry Tart
Making a pie, or in this case a tart, can be remarkably simple—as easy as baking a batch of cookies, in fact. Pâte sablée is essentially a cookie dough. Here it’s pressed into a springform pan before baking. In this recipe, cornmeal stands in for some of the flour; its flavor works well with summer fruits, but if you don’t have it, you can certainly use all flour. To make the filling, toss fresh fruit with sugar, add it to the partially baked tart shell, then finish baking. Peaches and berries are pictured, but if you have apricots or cherries on hand, feel free to use them instead; this low-key recipe takes kindly to improvisation.
