For the past several weeks, we’ve had a friend bringing us boxes upon boxes of stone fruit from his frequent visits to California’s Central Valley. It’s such a gift! We prefer eating these juicy little gems while they are fresh. What we don’t eat fresh, we bake, grill, dehydrate or puree to make fruit leather.
This week, I made a batch of Seasonal Fruit Tartlets with Crumble Topping. As you will see, this entry into the GYYB Recipe Index is less of a recipe and more of a process guide.
I’ve always used my Mom’s recipe for pie crust. It’s a simple, straight forward, butter-based crust. No chilling required. Nothing fancy. Maybe that’s why it works. Every. Single. Time.
Once you make a pie crust and a crumble topping, the possibilities are endless. I’ve used this process for making tartlets with plums, nectarines, blueberries, peaches, apples and combinations thereof. Grab some fruit and get going!
