Rustic Fruit Tart

Bettie Clark


This dough is a little hard to work with, but is well worth the effort. The perfect crust for tarts. It can stand up to the moisture in the fruit without getting soggy.

I make my own brown sugar blend. Combine 3 1/2 c. light brown sugar and 3 c Truvia. Store in an airtight container.

You can use any canned fruit. I can only find peaches and pears sweetened with Splenda in my area.


☆☆☆☆☆ 0 votes

1 Hr
25 Min



  • 1 1/2 c
    all purpose flour
  • 1 pinch
  • 1 Tbsp
    brown sugar baking blend
  • 4 oz
    cream cheese
  • 1 stick
    butter, chilled and diced

  • 15 oz
    canned peach slices sweetened with splenda, drained. reserve syrup.
  • 15 oz
    canned pear halves sweetened with splenda, drained and cut into slices. reserve syrup.
  • 1/4 c
    brown sugar baking blend
  • 1 Tbsp
    brown sugar baking blend

How to Make Rustic Fruit Tart


  1. Mix flour, salt and Splenda in food processor.
  2. Add butter and pulse until mixture resembles coarse corn meal.
  3. Add cream cheese and pulse until mixture resembles small peas. Dough should stick together when a small amount is squeezed in your hand.
  4. Turn dough out onto the center of plastic wrap.
  5. Use the wrap instead of your hands to shape dough into a ball.
  6. Cover dough with the plastic wrap and refrigerate 1 hour.
  7. While dough is chilling drain the fruit, reserving the liquid.
  8. Remove chilled dough and roll out on lightly floured surface to approximately 1/4" thick. Don't try to make the dough look perfect. The irregularity of the crust is what makes it appealing.
  9. Preheat oven to 375 degrees.
  10. Beginning at the center of the crust alternate slices of fruits to create an attractive pattern. Leave a 2" crust border for folding.
  11. Sprinkle 1/4 cup Splenda brown sugar blend over fruit.
  12. Fold edges of crust over fruit. Edges will overlap.
  13. Lightly brush the crust with a small amount of the reserved syrup. Sprinkle 1 tablespoon of Splenda brown sugar blend over the crust.
  14. Bake for 30 minutes or until crust is browned. Filling will be quite wet when first removed from oven but will set up as it cools.

Printable Recipe Card

About Rustic Fruit Tart

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: English

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