Biggie's Strawberry Peach Tart

I randomly decided to also make a strawberry dessert the other day.  I always buy strawberries because they look pretty and smell so delicious and then I almost never eat them.  I don't know why, I'm weird about fruit.  This time though I was thinking I'd do something with those strawberries rather than waste them and I almost always have baking ingredients, so I found this recipe: Rustic Strawberry Tart and adapted slightly.
 
For the crust:
1 cup all-purpose flour (about 4 1/2 ounces)
1/8 teaspoon salt
1 Tbs sugar
4 tablespoons chilled butter
3 1/2 tablespoons ice water

For the filling:
2 cups sliced strawberries/peaches
Scant 1/4 cup sugar
2 teaspoons lemon juice
1/2 teaspoon corn starch
pinch salt

I always make dough the old fashioned way - mix the flour, salt, and sugar; cut the butter in with a pastry cutter, mix in water until it's damp enough to clump and then take over with your hands to form a dough. Divide dough into two balls and roll into approx 8-inch rounds.  Place on a cookie sheet and mound the filling in the middle leaving about a 2-inch edge of crust.  Fold the crusts up over the filling, swipe it with some beaten egg white and sprinkle with raw sugar.  Bake 40 min in a 350 oven. 

I had peaches lying around that were starting to look old so I threw them in, I'm guessing this recipe can be adjusted to use whatever fruit you have lying around.

I also added sugar to the crust, I felt like a dessert crust needed it, I now realize that pie crust almost never has sugar...tasted good to me though!  I also didn't realize that the original recipe only calls for three Tbs of butter to actually go into the crust, so it all went in and I didn't find it to be anything but delicious and  extra buttery.

My work friends thought this was tasty and I agree but I would add some spice, maybe cinnamon to the mix to jazz it up a bit next time.  But overall, a success for my first "rustic" tart.  I'm a big fan of the free form crust, it made for what I think was a very pretty little fruit tart.  The crust was buttery and tender, the fruit was super ripe and sweet and very simple to make.

So the Little crank has been having trouble with pie crust lately - I almost always make only butter crust.  I just read it tends to be slightly less flaky but can be easier to handle - maybe that's why I've had success.  Thank you Epicurious.  I also like butter.  I usually roll out on wax paper which allows you to pick up the whole thing at once, flip over, flop into the pie tin. You can also roll between two sheets of wax paper - this prevents the rolling pin from sticking and breaking up the dough during the rolling process.

So I've got the crust down, but I think still looking for a more exciting filling or mix of fruit.  But it was pretty and yummy so a good mid-week treat!