These free-form tartlets scream summer and are so easy to make. You can make the dough ahead of time in large batches (just double the dough recipe below) and keep the dough in the fridge for a few days or freeze up to two months.

Tartlet Dough

• 1 1/2 cups all-purpose flour
• 10 tablespoons butter, chilled and cut into pieces
• 1/2 teaspoon salt
• Ice water (4 tablespoons)

Process flour and salt in food processor until combined. Add butter and pulse until mixture resembles coarse  crumbs – about 6-8 pulses. Add one tablespoon of ice water at a time and pulse until dough begins to form small curds. Dough should be crumbly.

Transfer dough to a lightly floured counter. Using the heel of your hand, smear small amount of dough against the counter until all crumbs have been worked. Divide dough into four section and form each section into 3-inch disks. Wrap each disk tightly with plastic wrap and refrigerate for 1 hour. Let dough sit on counter top for 5-10 minutes before rolling.

Roll each disk into 7-inch circle between two small sheets of floured parchment paper. Keeping the dough between the parchment paper, refrigerate until firm (15 minutes).

Filling

• Basket of mulberries (can substitute with your favorite berry)
• 3-4 peaches, sliced
• Sugar

Pre-heat oven to 400 degrees and adjust rack to lower-middle position. Gently toss peaches and mulberries with 2 tablespoons of sugar. Remove the dough from the refrigerator and remove the top sheet of parchment from each dough circle. Keep bottom sheet of parchment paper and transfer dough circles to a baking sheet. Mound fruit in the middle of the dough, leaving 1 1/2 inch border around the edge of the fruit. Carefully fold dough over fruit, pleating it every 1-2 inches as needed. Repeat with remaining fruit and dough circles.

Quickly brush the sides of the dough with water and sprinkle tartlets with a little sugar. Transfer baking sheet to oven and bake until crust is golden brown and fruit is bubbling, about 40 minutes. Rotate baking sheet halfway during baking.

Transfer tartlets with sheet to a wire rack and let cool for 10 minutes. Remove bottom sheet and let cool on rack until juices have thickened, about 15 minutes. Serve slightly warm or at room temperature with vanilla bean ice cream.

Makes 4 tartlets.

Adapted from The Complete Cooking For Two Cookbook