Have some pie dough hanging out in your freezer? Make these tonight.
The allure of a bubbly fruit filling bound by a crisp and buttery crust requires no explanation, especially when it's served à la mode. But on certain occasions, I prefer to keep my fresh fruits, preserving their delicate texture instead of cooking them down in a hot oven. I'm especially protective of fragile baby raspberries, wild blueberries, and fresh-picked cherries still warm from the sun—fruits so juicy and ripe that baking them almost feels like a crime.
That doesn't mean giving up on a flaky-pastry partnership; only that the concept could use a little reformatting. The most classic move would be to make a French fruit tart, a shell offilled with pastry or diplomat cream and topped with fresh fruit glazed with apricot jam. But I like to take a more casual, customizable approach, topping a sheet of flaky pie crust with some sort of flavored whipped cream or spread and a handful of perfect fruit.
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