7 Summer Tart Fillings - Grand Central Bakery

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7 Summer Tart Fillings

Spiced Cherry Tart made with Grand Central U-Bake Pie Dough, by Allison Parmenter, pastry pro at our Multnomah location. See more of her recipes on the Butter Witch blog. https://butterwitch.food.blog/

What’s juicy, flaky and begs for a big scoop of ice cream? 🥧😋

A rustic fruit tart (also known as a galette). These free-form tarts deliver big with little effort. Let the season be your guide, and have fun baking at home!

Pair our favorite fillings with pre-made (or homemade) pastry and you’re on your way. A few tips to get you started:

DON’T OVERTHINK THE FILLING: Use what’s in season and what you have on hand, fresh or frozen. Don’t use too much, or it will overflow onto the baking sheet and into your oven. 

ROUND UP A CRUST: Make it or buy it, but use all butter. Ready-to-use pie dough is sold at many grocers, or you can find our pre-rolled all-butter pie dough (made with European-style unsalted butter for extra flavor and flakiness) at any Grand Central bakery-cafe. A single package contains 2 pre-rolled crusts, enough to makes two tarts or one double-crust pie. 

7 summer tart fillings

1.Strawberry Rhubarb: An early summer favorite: equal parts diced rhubarb stalks and hulled, halved strawberries (about 2 cups total), 1 tablespoon cornstarch, ½ cup sugar, and a pinch each of salt and nutmeg.

2. Spiced Cherry:Grand Central baker Allison Parmenter (Multnomah location) makes a delicious tart with ripe pitted sweet cherries, 3-4 tablespoons of sugar and warm spices (1/2 teaspoon each 5-spice powder and cinnamon, a pinch of salt and black pepper). She macerates the cherries in the sugar and spice mixture with 1 tablespoon flour to thicken the juices before folding into the crust, and dusts the crust with turbinado sugar before baking. Find more of Allison’s recipes on the Butter Witch blog.

3. Mixed Berry: A crowd pleaser! Combine 1 1/2 – 2 cups (1 pint) mixed berries, 3 tablespoons sugar or more to taste, 2 tablespoons cornstarch, a squeeze of fresh lemon juice, pinch lemon zest and salt. Start with a base layer of crumbled shortbread cookies or biscotti (optional).

4. Roasted Vegetable: Leftover roasted veggies make a glorious tart. Combine 1 beaten egg, 2 tablespoons cream, and 1/4 cup shredded cheese as a base. Add roasted or grilled zucchini, sauteed peppers and caramelized onions. Sprinkle finished tart with fresh chives, tarragon, or dill. 

 

5. Sungold Tomato-Basil: When the tomatoes are overflowing, make this: Combine 1/2 cup creamy cheese (such as ricotta, chevre, cream cheese) with 1/2 cup crumbly aged cheese (such as parmesan or feta) for base layer. Top with halved Sungold or other cherry tomatoes; drizzle with olive oil and season with salt and pepper. Garnish baked tart with torn fresh basil leaves. 

 

Peach tart and photo by Theresa Valls, an expert home baker in Portland who knows her way around fruit tarts.

6. Juicy Peach (or peach berry): Combine 1 ½ -2 cups sliced peaches or nectarines (ok to leave skin on) with 1/2 cup sugar (or more to taste), 4 tablespoons cornstarch, 1/2 teaspoon cinnamon and a pinch salt, and 2 teaspoons lemon juice and 1/2 tea almond extract. Let sit for 10 minutes. Remove fruit slices from bowl and place on crust, leaving excess juice behind. Add a handful of raspberries or blueberries before pleating the edge, if desired. 

7. Apple Cinnamon: The perfect tart for late August, when local Gravenstein apples arrive, or early fall. Two large or 3 medium apples (use whatever variety is crisp and flavorful), peeled, cored and sliced; 1/2 cup granulated sugar, ¾ teaspoon cinnamon and vanilla, ½ teaspoon salt, ¼ teaspoon nutmeg. Toss fruit with sugar and spices, arrange on crust, dab with 3 tablespoons softened butter before baking.

 

Assemble and bake the tart.

You’ll need a sheet pan, a rolling pin, and some foil or baking parchment.

  • Roll out a single pie crust on a lightly floured work surface into a circle. Transfer to a foil or baking-parchment-lined sheet pan. Optional: Sprinkle a thin layer of finely crumbled cookies, biscotti or cake crumbs on the dough to add flavor and soak up fruit juices.
  • Now, gently spread your filling over the pastry, leaving a 2-inch border.

    Leave a few inches of border so you have ample crust to fold over the filling. Tart and photo by Allison Parmenter.

    •  Lift and fold the edge, letting dough pleat as you work your way around.
    • Chill or freeze the tart for 20-30 minutes before baking to help the dough hold shape and produce a crisp crust.


    Lift and fold the edges, letting the dough pleat as you work around the circle. Tart and photo by Allison Parmenter.

    • Lightly brush the exposed crust with an egg mixed with 2 teaspoons water. Sprinkle with coarse or granulated sugar for a shiny, sweet finish.

    A dusting of Demerara sugar adds crunch and sparkle to the crust. Tart and photo by baker Allison Parmenter.

  • Bake tart in the center of a preheated 375 degree oven until the crust is golden brown, 40-45 minutes. Make sure to place a rimmed sheet pan under fruit tarts to catch any juices that escape while baking.
  • Let cool completely before serving; juices and filling will thicken as it cools.

Need dough? Visit our online store to order Grand Central Bakery’s all-butter U-bake Pie Dough, ready-to-bake pies, pizza dough, and cookies, and other time-saving shortcuts. 

Watch our Sour Cherry Pie video and get the recipe.