Rustic Summer Fruit Tart

Adapted from the America's Test Kitchen Family Baking Book

1 recipe Rustic Free-Form Tart Dough (above)
1 cup fresh berries (blueberries, raspberries, or blackberries)
1 pound fresh stone fruit (peaches, plums, apricots, or nectarines), pitted and sliced into 1/2 inch thick wedges
1/2 cup sugar
1 tbsp. freshly squeezed lemon juice
2 tsp. cornstarch
1/8 tsp. cinnamon

1. Adjust an oven rack to the middle position and preheat oven to 375F. Roll the chilled dough out into a 12-inch circle between 2 sheets of floured parchment paper. Slide the dough, still between the parchment, onto a large rimmed baking sheet and refrigerate until firm, about 20 minutes.

2. Toss the berries, stone fruit, sugar, lemon juice, cornstarch, and cinnamon together in a large bowl.

3. Remove the top sheet of parchment paper from the dough. Mount the fruit in the center of the dough, leaving a 2 1/2 inch border of dough around the edge (Amy's note: be careful not to pour in any excess fruit juice that remains in the bowl. It will flood your tart.) Being careful to leave 1/2 inch of dough around the fruit, fold the outermost 2 inches of dough over the fruit, pleating every 2-3 inches as needed.

4. Bake until the crust is golden and crisp and the fruit is tender, about 1 hour, rotating the baking sheet halfway through baking.

5. Let the tart cool slightly on the baking sheet for 10 minutes, then use the parchment paper to gently transfer the tart to a wire rack. Use a metal spatula to loosen the tart from the parchment. Let the tart cool on the rack until fruit juices are thickened, about 25 minutes. Serve warm or at room temperature.