Stone Fruit Tart

Our stone fruit harvest suffered this year due to major pruning to reshape the trees to fit into our small yard. We did get a few pluots, though. Here’s a super-simple recipe for a free-form tart that works with any fruit, from summer stone fruit to apples and pears.

2 lbs. fruit, peeled if required, cores and seeds or pits removed, and sliced
3 Tbls. cornstarch or all purpose flour
3 Tbls. sugar, or more or less to taste. If the fruit isn’t super-sweet, add more
1 1/2 oz. freshly squeezed lemon juice, about one ripe lemon
1 tsp. vanilla extract
1 egg, beaten, for egg wash
crystal sugar as needed for decoration
1 lb. citrus pate brisee


Carefully measure and prepare all ingredients. Combine the prepared fruit in a suitable bowl with the cornstarch or flour, the sugar, and the vanilla extract. Toss to mix, then allow to sit while you roll the dough out.


Roll the dough out to 3/16″ thick in a round shape. Start with a thick layer of flour on the board, gradually reducing to the minimum as you roll out.


The dough should be roughly 18″ in diameter when you are done rolling. Sprinkle a light layer on the top, then invert, and brush all flour off of the top surface.


Fold in half, then transfer to a parchment-lined baking pan.


Unfold the dough, taking care not to crack it, then pour the fruit mixture into the center. Fold the edges up around the fruit, creasing  it where it overlaps.


Pour the remaining liquid over the fruit, then brush the outside of the dough with the beaten egg.


Sprinkle the crystal sugar over the egg-washed surface and over the exposed fruit.


Bake at 375 F. with convection or 400 F. in a static oven. Rotate the pan after fifteen minutes, then continue to cook until the dough is cooked through, and the fruit filling is bubbling, about another half hour.

Remove from the oven, and allow to cool completely before devouring! Serve with vanilla bean ice cream.



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David Gingrass is a food and beverage operations professional with a career spanning more than three decades. His fascination with and love for food, wine and entertaining allows him to view his work as both a vocation and an avocation. Gingrass graduated from the Culinary Institute of America in Hyde Park, New York then cooked in the Bay Area for two years before landing a job at Wolfgang Puck’s original Spago Restaurant in West Hollywood. There he learned to make the signature breads and sausages that he became known for at Postrio and Hawthorne Lane. He was soon promoted to kitchen manager and managed the operational and expense control aspects of Puck’s iconic restaurant for the next four years. Gingrass returned to San Francisco in 1989 when Puck tapped him and his then-wife Anne to open Postrio, Puck’s third restaurant and his first outside of Los Angeles. Postrio opened to rave reviews and soon became the #1 popular Bay Area restaurant in the prestigious Zagat survey. Five and a half years later, the opportunity to open a restaurant of his own presented itself. Hawthorne Lane opened in 1995 and was a San Francisco dining institution for over twelve years, catering to the likes of Julia Child, Jacques Pepin, Mayor Willie Brown, James Carville, President Clinton and First Lady Hilary Clinton. He closed Hawthorne Lane at the end of its fifteen-year lease in 2009 to build a consulting practice for the hospitality industry, sharing his wealth of culinary and operational experiences with new and existing restaurants, assisting them to become successful and profitable.