Quick Apricot or Plum Tart with Blackberry Sauce 

serves 12

This is an easy recipe to use the end of the great summer fruits.  For a crowd, you can double the recipe and bake it in a greased cookie sheet.  Spread the clumps of dough all around the cookie sheet and then press in rows of fruit.

1 ¼ cups all-purpose flour
½ cup sugar
½ teaspoon ground ginger
½ teaspoon baking powder
6 tablespoons butter or parve margarine, cut into 12 small pieces
1 egg, beaten
1 teaspoon pure vanilla extract
4 fresh apricots or plums halved, pitted and then cut into thirds
2 tablespoons sugar

Preheat oven to 375°F.  Spray an 8 or 10 inch round baking or tart pan with spray oil and set aside. 

Place flour, ½ cup sugar, ginger and baking powder in the bowl of a food processor fitted with a metal blade.  Add butter or margarine pieces and process for 10 seconds until the mixture looks like sand.  Add egg and vanilla and process just until dough comes together.  Take handfuls of dough, flatten them in your hand and then press into the pan until the bottom is covered. 

Press your thumb into the dough to make indentations for the fruit.  Starting at the outside of the pan, place the fruit wedges into the indentations tight next to each other and press gently.  Sprinkle the 2 tablespoons of sugar on top of the fruit.  Bake for 45 minutes, or until the pastry is lightly browned on the edges.  Let cool to room temperature.  Run a knife around the edges of the pan, place a plate on top of the pan and then flip the tart over onto the plate and then turn over right side up onto a second plate. Slice into 12 wedges.

Blackberry Sauce

1 cup blackberries
2 teaspoons confectioner’s sugar
2 tablespoons boiling water

Purée ingredients in a blender or food processor and then strain.