The Pastry
- 2 1/2 (250 g) cups unbleached organic flour
- 1/2 teaspoon salt
- 1 1/2 (170 g) sticks unsalted butter, cut into 1/4-inch cubes
- Small glass ice water (4-5 tablespoons)
For Food Processor
- Add flour and salt into processor bowl. Pulse couple of times.
- Add butter, pulse 5-10 times until mixture forms pea size crumbs.
- Add 4 tablespoons water and run processor to gather into a ball.
- Transfer to a bowl and work into a ball, add tablespoon more water as needed until holds together.
- Divide dough into two parts, flour lightly
Apple Tart
- 4 Granny Smith apples or tart apples
- 1/3 cup sugar
- 3 tablespoon butter, cut into p
Fruit Tart
2-4 ripe fresh fruit, nectarines, plums, apricots, pear, raspberries, blueberries or a combination
Toss fruit with:
- 2 tablespoons flour or cornstarch
- 1/3 cup sugar
- 1 teaspoon cinnamon (optional)
- 1 egg yolk, beaten for crust
Bake tart at 400 degrees F for 35-45 minutes
Savory Tart
- 1 pound mushrooms, sliced
- 2 garlic cloves, minced
- 1/2 cup creme fraiche
- 1 bunch (about 1cup) Italian parsley, finely chopped
- Salt and freshly ground pepper
Bake at 400 degrees F for 30 minutes
About Sharon
Sharon Crayton is a Chef and the author of the cookbook, One Taste, Vegetarian Home-Cooking From Around the World. She is a co-founder of the Sparrow Cafe in Aptos, California. Sharon says,
“My passion in the kitchen is to use fresh seasonal ingredients, herbs and whatever is available in my fridge and cupboard. I don't like to make a big deal about cooking. However, I do love others to feel good and be nourished with delicious food. I try to have a fresh mind attitude as I look in my fridge everyday to see what I can make. Also I try to keep a mindful awareness and appreciate whatever is happening in the moment. I find this makes my cooking fun and magical. It's my wish that everyone can find their own creative magic in the kitchen as they cook for themselves and their loved ones.”
