In this "rustic" dessert, a rich pastry crust is folded up around cream-enhanced fruit filling, the folds simply gathered together at the top. What these tarts lack in fancy presentation, they definitely make up in taste. Try these with juicy stone fruits in summer, when peaches and plums are at their peak.
To make the pastry: In a medium-sized mixing bowl, beat together the butter, sugar, salt and egg yolks until they're light-colored and fluffy.
Add the flour and cream, and mix until well-combined.
Divide the dough into 6 pieces, round each piece into a ball, flatten the balls into disks, then cover them with a damp cloth, or wrap with plastic wrap.
To make the filling: In a medium-sized mixing bowl, whisk together the sour cream, sugar, pie filling enhancer or flour, cinnamon, cardamom and lemon.
Toss the mixture with the diced fruit.
To assemble and finish the tarts: Preheat the oven to 375°F.
Roll the disks of dough into 8" circles, and place them on a lightly greased or parchment-lined baking sheet.
Spoon about 1/2 cup of the fruit filling into the center of each disk. Bring the sides of the dough up around the filling, making pleats to hold the dough in place if necessary.
Brush the sides of the tarts with the egg and water mixture (egg wash) and sprinkle with coarse sugar, if desired.
Bake the tarts for 10 minutes, then turn the oven down to 350°F and bake for an additional 20 to 25 minutes. The filling should be look cooked and bubble slightly around the edges, and the pastry lightly browned.
Remove the tarts from the oven and serve warm or at room temperature. Serving the tarts à la mode — with a scoop of vanilla ice cream on top — is an easy way to finish the tarts, if desired.
Storage information: Store the tarts, well-wrapped, at room temperature for up to 3 days.
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