We wanted to add a broader culinary component to the Sprouts Camp session last week and one of the fruits in abundance right now are peaches!  We decided to try making individual peach tarts with the campers because I had remembered my mom making deliciously sloppy, easy and fast fruit tarts as a dessert for company.  She gave me her recipe and we dove in from there!

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Rustic Free Form Tartlets

Flakey Pastry Crust 

Makes 8 oz of dough (we made 8 individual tarts, but this could make one 9-10 inch tart)


1 cup flour

1 tsp sugar

1/2 tsp salt

1/4 tsp baking powder

4 tbsp cold unsalted butter

3 tbsp sour cream (we used almond milk and it worked great)


Preheat oven to 400 F

KIDS! Combine dry ingredients and stir.

KIDS! Add butter and mix by hand until combined.

KIDS! Add sour cream and mix until you have a ball of dough.

Refrigerate while making fruit filling.

Fruit Filling


4 tbsp-1/2 cup sugar

2 tbsp flour

3 cups ripe fruit

1-2 tsp lemon juice

1 tsp butter

1-2 teaspoons vanilla extract


KIDS! Combine all filling ingredients in large bowl and mix together.

KIDS! Take dough from fridge and divide into balls, or take dough from fridge and create one large ball.

KIDS! Roll out dough ball on floury surface (doesn’t need to be a perfect circle, and it can have cracks in it)

KIDS! Lay rolled out dough on buttered cookie sheet or parchment paper.

KIDS! Pour desired amount of fruit filling into middle of dough, leave 2 inch “crust” around fruit filling.

KIDS! Fold up sides of crust to cover fruit filling (no need to cover completely).

KIDS! Pinch corners with fingers dipped in water to prevent tearing.

Put tartlets in oven for 20-30 min (halfway through sprinkle a pinch of sugar on each tartlet).