An Easy Tart Made in a Skillet Right on Your Covered Grill
If you have a covered grill and a 9-inch cast-iron skillet, this grilled berry tart is super easy, especially if you have pie crust ready to go. Consider this a rough template for making sweet fruit tarts on the grill. This one is made with mixed berries, but feel free to use other fruit.
Grilled Berry Tart
Author: Dédé Wilson
Makes: 6 to 8
- Half a recipe Pie Crust, chilled and ready to roll (or frozen and defrosted in fridge overnight)
- 2 cups fresh berries such as blueberries, raspberries, blackberries or a combination
- 3 tablespoons sugar
- 1 tablespoon unsalted butter, cut into small pieces
- Have your grill going at a high heat. If you have a temperature gauge, aim for 400°F. Have rack set for indirect heat. Coat a 9-inch cast-iron skillet with nonstick spray; set aside.
- Toss the berries together with the sugar in a small bowl; set aside.
- Roll pie dough out to a 13-inch round on lightly floured surface. Transfer to prepared pan allowing edges to overhang. Gently mound the fresh berries in the center of the pastry and dot with small pieces of butter. Fold the edges of the dough up and over, working your way around the circle, pleating as necessary as you go. It is meant to look rustic, so don't worry about perfection. The tart should fit completely in the pan.
- Place pan in indirect rack and bake for about 25 to 35 minutes or until the pastry is golden and the filling is bubbling. Place pan on a rack to cool for a few minutes. May be served warm or at room temperature. Best served the same day it is made.
- Here are two shortcuts: use frozen mixed berries for the filling and refrigerated pie crust. This will come together in less than 5 minutes. Great for winter grill/baking!
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