Making a pie, or in this case a tart, can be remarkably simple—as easy as baking a batch of cookies, in fact. Pâte sablée is essentially a cookie dough. Here it’s pressed into a springform pan before baking. In this recipe, cornmeal stands in for some of the flour; its flavor works well with summer fruits, but if you don’t have it, you can certainly use all flour. To make the filling, toss fresh fruit with sugar, add it to the partially baked tart shell, then finish baking. Peaches and berries are pictured, but if you have apricots or cherries on hand, feel free to use them instead; this low-key recipe takes kindly to improvisation.

　　

Ingredients

makes one 8-inch tart

　　

For the Crust

3/4 cup all-purpose flour

　　1/2 cup yellow cornmeal, preferably stone-ground

　　3 tablespoons sugar

　　1/4 teaspoon salt

　　7 tablespoons unsalted butter, cut into small pieces

　　1 large egg yolk

　　1/2 teaspoon pure vanilla extract

　　

For the Filling

3 ripe peaches, pitted and sliced into 1/2-inch wedges

　　3/4 cup assorted fresh berries, such as raspberries, blueberries, and blackberries

　　1/4 cup plus 1 tablespoon sugar

　　

Step 1

Make the crust: Preheat oven to 400°F. In a food processor, pulse flour, cornmeal, sugar, salt, butter, egg yolk, and vanilla until dough just begins to come together. Press dough evenly into the bottom and about 1 inch up the sides of an ungreased 8-inch springform pan or tart pan with a removable bottom; set pan on a rimmed baking sheet. Bake until golden and slightly puffy, about 15 minutes. Using an offset spatula, gently flatten bottom of crust. Reduce heat to 350°F.

　　

Step 2

Meanwhile, make the filling: In a medium bowl, toss together peaches, berries, and sugar.

　　

Step 3

Arrange fruit in crust. Bake until peaches are juicy and tender, 30 to 35 minutes more. Transfer pan to a wire rack to cool slightly. Serve warm or at room temperature.

　　Martha Stewart's New Pies and Tarts