The level of tartness is fully up to you, actually. This tart is a blank slate for you, I simply chose on the day of its making to use apples as filler.
Lightly sweet, buttery-crispy, and full of fresh fruits, this is an easy, quick, but powerful-looking dish. You can make the dough in advance and keep it in the fridge (3 days) or the freezer (1 month) to have ready to go whenever the occasion calls for a treat! Plus, as the filling should be whatever you have in the house/whatever fruit is tastiest at the moment, this can be made any time of year and likely any time at all assuming your pantry has a few staples in it.
2 1/2 c flour
1 tbs sugar
1/2 tsp salt
8 tbs cold butter, cubed
1/2 tsp vanilla (optional)
4-8 tbs ice cold water
2-3 apples, sliced
1-3 tbs butter
1-3 tbs sugar
Whatever the fudge (ooooooh, yum) you want.
Whisk together dry ingredients, then toss in butter. Cut this into the mixture or use fingers to break it up and incorporate into the dry. Once the mixture is fairly homogenous add water and vanilla in increments until it just comes together when pressed firmly. Wrap tightly in plastic and refrigerate for at least 30 minutes.
Preheat oven to 400ºF.
Roll out dough to approximately 1/2" thickness. Transfer to pan of choice (a tart pan is nice, but a free-form tart on a baking sheet is never disappointing either) and press gently into sides to secure. Prick the bottom with a fork a few times.
Arrange fruit on top of crust, then dot with small slices of butter and sprinkle sugar evenly across the top. The quantity of each of these, is, again, up to you. Some fruits benefit from more sweetness and tenderness, so 3 tbs is more appropriate, while others need very little help.
Bake for 20-25 minutes, or until the crust is golden and the fruit is soft and slightly browned.
Allow to cool for at least 10 minutes before cutting.