Spring Fruit Tart
1 cup all-purpose flour, plus extra for dusting
1/4 tsp salt
1/4 cup shortening
1/3 cup ice cold water
1 large banana, sliced 1/4″ thick
1 cup strawberries, thinly sliced
1 pinch ground nutmeg
1/3 cup blueberries, fresh or frozen
zest of 1 lemon
1 tbsp unsalted butter, melted
2 tsp sugar
Preheat the oven to 425 degrees F.
In a bowl, using your hands, mix the flour, salt, shortening and water together until a ball of dough is formed. Be careful to not overwork the dough, and add additional flour or water as needed. Place the dough on a floured piece of parchment paper. Roll the dough on the paper to approximately a 12-inch round.
In the center of the dough, layer the bananas making sure to leave 1 1/2 inches of the dough uncovered from the edges. Now layer the strawberries over the bananas and dust with the nutmeg and cinnamon. Scatter the blueberries and lemon zest over the strawberries.
Begin folding the edges of the dough in to form a crust. Brush the crust with the butter and sprinkle sugar over the entirety of the tart.
Place the tart and parchment paper on a cookie sheet and bake in the oven for 35 minutes or until the tart’s crust is golden brown. When baking is done, cool the tart on a rack before slicing.