Midsummer Fruit Tart
July is the perfect month for fruit tarts—berries are at their most fragrant and a mouthful of summer's sweet bounty is just what you want at the end of a meal. The tart base here consists of a cleverly constructed free-form crust that is baked with a thin layer of cheesecake filling.
The crust is made from a rich cookie-like dough. In the 1960s, when quiche ruled supreme in kitchens across America, every ambitious cook had a quiche ring. You simply buttered the ring, set it on a buttered baking sheet and line it with dough. Then the quiche disappeared and so did the ring; if you happen to have one tucked in the back of a drawer, you could certainly use it here. If not, try Julia Child's associate Stephanie Hersh's free-form solution. It seems a little fussy but it works admirably.
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