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Vanilla Stone Fruit Tart Recipe

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This Vanilla Stone Fruit Tart combines summer’s best stone fruits—peaches, plums, pluots, and cherries—with the warmth of vanilla bean and cinnamon sugar crust for an irresistibly flavorful and rustic dessert. Perfect for a seasonal treat, this tart features a buttery cinnamon sugar crust encasing a juicy, spiced fruit filling, baked to golden perfection and best served slightly warm with a scoop of vanilla ice cream.

  • Total Time: 1 hour 30 minutes
  • Yield: 4 to 6 people

Ingredients

Tart Filling

  • 2 peaches, thinly sliced
  • 2 plums, thinly sliced
  • 1 pluot, thinly sliced
  • ½ cup cherries, pitted and sliced
  • 1 vanilla bean, seeds scraped
  • 4 tablespoons sugar
  • 1 1/2 tablespoons cornstarch
  • ¼ teaspoon salt

Cinnamon Sugar Crust

  • 4 cups sifted all-purpose flour
  • 3 tablespoons sugar
  • 3 teaspoons salt
  • 1 teaspoon cinnamon
  • 1 large egg, lightly beaten
  • 1 teaspoon white vinegar
  • ½ cup ice cold water
  • 1 1/2 cups cold unsalted butter, cut into pieces (3 sticks or 24 tablespoons)

For Brushing and Sprinkling

  • 1 egg + a few drops of water, beaten together (for brushing)
  • ¼ cup raw turbinado sugar
  • ½ teaspoon cinnamon

Garnish and Serving

  • Fresh mint, for garnish
  • Vanilla ice cream, for serving

Instructions

  1. Prepare the crust mixture. Add the sifted flour, sugar, cinnamon, and salt into a food processor and pulse just until combined.
  2. Mix the wet ingredients. In a small bowl, whisk together the lightly beaten egg, white vinegar, and ice cold water.
  3. Incorporate butter. Add the cold butter pieces into the food processor with the flour mixture and pulse until small coarse crumbs remain.
  4. Form the dough. Sprinkle the egg/water mixture over the flour and butter in the food processor and pulse again until the dough forms and comes together.
  5. Shape and chill the dough. Remove the dough from the processor, wrap it in plastic wrap, and separate into two portions. Refrigerate one portion for 30 minutes and freeze the other for later use.
  6. Preheat the oven. After chilling the dough, preheat the oven to 400°F (204°C).
  7. Prepare the fruit filling. In a large bowl, combine the sliced peaches, plums, pluots, and cherries. Add the vanilla bean seeds evenly throughout the fruit mixture.
  8. Add sugar and thickener. Stir together sugar, cornstarch, and salt separately, then pour over the fruit and toss gently but thoroughly to coat.
  9. Roll out the dough. Remove the chilled dough from the refrigerator and roll it out into a rustic rectangle about 1/4 inch thick on a parchment-lined baking sheet.
  10. Assemble the galette. Layer the fruit mixture in the center of the dough, leaving at least a 2-inch border around the edges.
  11. Fold the crust over the fruit. Fold the exposed dough edges over the fruit filling, creating a rustic open tart shape.
  12. Apply egg wash and sprinkle sugars. Brush the crust edges with the beaten egg wash, then sprinkle the cinnamon sugar mixture (turbinado sugar and cinnamon) evenly over the crust and gently press it in. Also sprinkle sugar over any exposed crust surface.
  13. Bake the tart. Place the galette in the preheated oven and bake for 40 to 45 minutes, or until the crust is golden brown and the fruit is bubbly and syrupy.
  14. Cool and serve. Let the tart cool slightly before serving, garnished with fresh mint and accompanied by vanilla ice cream.

Notes

  • This dough recipe makes enough for two galettes; the second dough ball can be frozen for later use.
  • The tart has a rustic shape, so perfect roundness is not necessary; this adds to its charm.
  • Using a vanilla bean adds a rich depth of flavor, but vanilla extract can be substituted if needed.
  • Ensure butter is very cold for best crust texture and flakiness.
  • Letting the tart cool slightly before serving prevents the filling from being too runny and helps flavors set.
  • Author: Monica
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://monicarecipes.com/vanilla-stone-fruit-tart-recipe/