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Rustic Fruit Tart


Quick and easy

Quick and easy

Quick and easy

Prep Time:

30 minutes

Cook Time:

35 minutes


12 Sevings


2 1/2  cups  all-purpose flour

1/2  teaspoon  salt

3/4  cup  Hill Country Fare Shortening

1  tablespoon  sour cream, regular or fat free

1/2  cup  chilled water

1  tablespoon  chilled water

1 (28 oz.)  can  fruit pie filling

1 (15 oz.)  can  canned fruit to match pie filling

1/4  cup  dried fruit bites or dried fruit to match pie filling

1/4  cup  toasted pecans or walnuts


In a large bowl, sift flower and salt.

Using an electric mixer on low speed, add shortening and mix for 1 minute until mixture looks like coarse meal.

Add sour cream to flour mixture and mix with your fingers.

Gradually, add chilled water and continue to mix with your fingers until the dough holds together.

Form dough into one flat ball, wrap in plastic wrap and chill for 30 minutes.

Heat oven to 425 degrees F.

Spray a large baking sheet with non-stick cooking spray.

Roll dough ball into a 18 to 20-inch round on a lightly floured surface.

Fold crust in half and carefully place into prepared sheet pan.

Spread pie filling in center 9 inches of dough.

Arrange drained can fruit on top of pie fruit.

Sprinkle with dried fruit bites and nuts.

Fold over and pleat the edges of dough with fingers leaving a 5-inch center open.

Mix 1 tablespoon water with egg yolk in a small bowl and brush top crust.

Bake on middle oven rack for 30 to 35 minutes or until crust is golden brown.

Cool before serving.
Nutritional Information
No Nutritional Information Available

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