To use this filling in a rustic tart, find the dough recipe here and the tart assembly and cooking instructions hereMix this filling just before assembling the tart. For a variation, skip the spices and add 1 tablespoon very finely minced crystallized ginger instead. To make a cranberry-ginger tart, follow the filling recipe here. To make a Rhubarb Strawberry Tart, use this Roasted Rhubarb-Strawberry Compote for the filling.

Susie Middleton

Yields enough for 1 regular or 2 small tarts

Susie Middleton
  •  10 to 11 ounces ripe but firm fall fruit (about 2 small pears, 1 1/2 apples, or 3 plums) or washed blueberries or other berries  
  •  1/2 teaspoon fresh lemon juice
  •  1/2 teaspoon pure vanilla extract
  •  1 tablespoon granulated sugar
  •  1 tablespoon brown sugar
  •  1 tablespoon unbleached all-purpose flour 
  •  1/8 teaspoon ground cinnamon
  •  1/8 teaspoon ground ginger
  •  Pinch cardamom, cloves, or nutmeg (optional)
  •  Table salt

1. If using pears or apples, peel and core. Slice the fruit (unless using berries). Slice apples and pears very thinly, plums into a bit thicker slices.) Put the sliced fruit or the berries in a mixing bowl. Sprinkle with lemon juice and vanilla and toss gently.

2. Combine sugar, brown sugar, flour, spices, and a good pinch of salt in a small bowl and mix well. Add to bowl of fruit and toss gently but thoroughly to combine well.

Susie Middleton


A combination of diced rhubarb and strawberries makes a nice filling, too. Add a few teaspoons of extra sugar and plenty of ginger.
Susie Middleton