This tart dough is made with a technique called fraisage, and it guarantees a wonderful, flaky crust. If you’ve never used it before, I’ve included a link to a video tutorial to help you. The crust dough is adapted from America’s Test Kitchen, and the streusel from Ina Garten.

You can use any stone fruits, or berries instead of cherries. This makes 6 small tarts. You may need more sugar, depending on how tart your berries are. If you use a mix of sweeter berries, you many need less. If your berries taste a little dull after you’ve mixed them with the sugar, add a teaspoon of lemon juice to brighten the flavor.

Dough

• 1 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 1/2 tsp salt
• 10 tbsp butter, cut into small pieces
• 3-6 tbsp ice water

Filling

• 1 ½  pounds raspberries (or a mix of berries)
• ½ cup sugar, more or less to taste (see note), plus more for sprinkling
• 1 teaspoon lemon juice (optional, see note)

Streusel

• ¼ cup flour
• ¼ cup sugar
• 1/8 teaspoon cinnamon
• Pinch of salt
• 4 tablespoons unsalted butter

To Make the Streusel
Combine the flour, sugar, salt, and cinnamon in the bowl of a food processor. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Set aside.

To Make the Crust
Process the flour, salt, and butter in a food processor until the mixture resembles coarse bread crumbs, and the butter is the size of small peas. Add the water through the feed tube 1 tablespoon at a time, until dough holds together when pinched (about 10 pulses).

To Fraisage the Dough
Turn out the dough onto a lightly floured work surface and gather into a rectangular shaped pile. Use the heel of your hand to smear the dough against the work surface. Continue to smear until all the dough has been worked. Gather into a pile again, and repeat. Flatten dough into a 6-inch disk, wrap in plastic, and refrigerate for about an hour. Watch this tutorial for additional help.

Cut the dough into 6 equal pieces, and roll them into small circles (about 6 inches wide). Place each round on a separate piece of parchment paper, and refrigerate for 20 minutes. Adjust your oven rack to the middle position and heat to 375.

Fruit Filling
Toss the fruit and sugar together. Divide the raspberries evenly between the dough rounds (about ½ cup of the raspberries for each tart), in the center, leaving a 1-inch border. Fold the outermost dough over the fruit, pleating it as you go (about every 2-3 inches). Sprinkle the dough with the streusel. Using a pastry brush, brush the dough with water and sprinkle with a bit of sugar.

Bake until tart is deep golden brown and the fruit is bubbling, about 35-45 minutes. Rotate baking sheet halfway through baking.

Cool the tart on a wire rack for 10 minutes, then use the parchment to transfer tart to a wire rack. Cool about 25 minutes. Serve with whipped cream or vanilla ice cream.

Enjoy!