No Skill Fruit Tart

No Skill Fruit Tart

27 Reviews 6 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Recipe by  EBSEPKE

“Just like a seasonal fruit pie--wonderful for people who have trouble making the perfect crust. My favorite is blackberries with peaches, but you can use pretty much any seasonal fruit that you love. This one's a no-brainer!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 6 servings



  1. Preheat the oven to 450 degrees F (220 degrees C).
  2. In a medium bowl, stir together the flour and salt. Cut in shortening by rubbing between your fingers until the mixture resembles oatmeal. Gradually stir in water until dough is just wet enough to hold together. Knead briefly, just so the dough holds together without crumbling. Place in the refrigerator while preparing the fruit.
  3. In a medium bowl, stir together the sugar and cornstarch. Add the peaches and blackberries, and toss gently to coat. Set aside.
  4. Roll out the crust dough into a rough circle about the size of a dinner plate, and place on a flat baking sheet. Pile the fruit into a level mound in the center of the dough, leaving 1 to 2 inches of exposed dough around the edge. Throw out any juices that may have accumulated in the fruit bowl. Fold the dough up over the fruit - the edges should cover some of the fruit and berries, but not reach the center of the tart.
  5. Bake for 25 to 30 minutes in the preheated oven, until the fruit is bubbly and the crust is golden brown. Let cool completely before cutting into wedges and serving.

Share It

Reviews (27)

Rate This Recipe


This was just awesome! I always have trouble with pie crust. I just blended all of the dry ingredients into my mix master then threw in the shortening and when it was crumbly I added the water. When it was just combined it was ready. The combination of peaches and blackberries is perfect. I will make this over and over, thanks for the recipe!



This was a lot easier than making a pie! I only used peaches and I sprinkled sugar on top before baking, for added sweetness! It was so good! I will make this again.

Rebecca M

Rebecca M

This was a great recipe! Though being in Australia I changed shortening to butter, and used a gelatin powder (made up with hot water, available at European-style stores) glaze over the fruit. It was a big hit to the Christmas party I brought it to!

More Reviews

Similar Recipes

Easy Fruit Cobbler

Easy Fruit Cobbler

Fruit Cobbler

Fruit Cobbler

Rustic Autumn Fruit Tart

Rustic Autumn Fruit Tart

Fruit Pizza III

Fruit Pizza III

Four Fruit Pie

Four Fruit Pie

Fresh Fruit Tart with Ginger Snap Crust

Fresh Fruit Tart with Ginger Snap Crust


Amount Per Serving (6 total)

  • Calories
  • 509 cal
  • 25%
  • Fat
  • 34.7 g
  • 53%
  • Carbs
  • 45.4 g
  • 15%
  • Protein
  • 4.7 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 197 mg
  • 8%

Based on a 2,000 calorie diet



previous recipe:

Fresh Fruit Tart with Ginger Snap Crust


next recipe:

Easy Fruit Cobbler