STONE FRUIT SUMMER CRUMBLE TART

Stone Fruit Summer Crumble Tart image

Provided by Erin Jeanne McDowell

Categories dessert

Time 2h5m

Yield 8 to 10 servings (one 10- or 11-inch tart)

Number Of Ingredients 12

Nonstick cooking spray, for the pan
1 cup old-fashioned oats
1 cup all-purpose flour
1/3 cup light brown sugar
1/2 teaspoon fine sea salt
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
1 stick (8 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
1/3 cup granulated sugar
2 tablespoons all-purpose flour
Pinch fine sea salt
5 heaping cups fruit, such as stone fruit or berries, prepared as needed (seeds or pits removed, peeled if desired, chopped if large, left whole if small)

Steps:

For the streusel: Preheat the oven to 350 degrees F. Lightly grease a 10- or 11-inch tart pan with nonstick spray.
In a medium bowl, stir the oats, flour, brown sugar, salt, baking powder and cinnamon to combine. Drop the butter into the bowl and work it in with your fingertips or a pastry cutter until the mixture comes together to form large clumps. Press about two-thirds of the streusel into the base of the tart pan, taking care to press evenly on both the base and sides.
For the fruit filling: In a separate medium bowl, stir the granulated sugar, flour and salt to combine. Add the fruit to the bowl and toss well to coat.
Arrange the fruit in an even layer on top of the crust. Crumble the remaining streusel over the surface. Place the tart on a baking sheet. Bake until the fruit is juicy, maybe even bubbly, and the streusel is a deep and even golden brown, 45 to 50 minutes. Cool completely before serving.