This is not exactly an infant puree, but it’s delicious and can be given to babies that can gum their food or older kids. Actually, this is a wonderful dessert for the family.
The recipe below is a general recipe
Rustic Tart:
Crust:
1 1/4 cups flour
1 stick unsalted butter (chilled and cut into small pieces)
1/4 cup ice water
pinch of salt
1 Tablespoon sugar
Filling:
1 pound of fruit
1-2 tablespoons flour
1 teaspoon of lemon zest
Optional: 1/4 cup sugar (I don’t add this but if you want to add sweetness, add some sugar)
In food processor add all your crust ingredients except for the water. Pulse until the mixture looks like large crumbs. Then slowly add your water teaspoon by teaspoon while the processor is on. Your mixture will very quickly turn into a large ball. Turn food processor off and take your dough out with any remaining crumbs. Lightly work the dough on a dry surface and place it in some plastic wrap. Make sure to tightly wrap your dough and place it in the fridge for at least an hour.
In the meantime, combine your filling ingredients in a medium bowl. Toss the fruit with so that the fruit is nicely coated with the flour and lemon zest (and sugar if you added some).
Take dough out and on a floured surface roll it out until the disk is 1/4 of an inch thick. Gently place your rolled out dough onto a cookie sheet or pizza pan. Pour fruit mixture in the center of your dough disk. Make sure your fruit is in the center leaving about 2-3 inches of dough around it. Gently fold the dough around the fruit in towards the fruit.
Place the tart in a 400 degree oven and bake for 30 minutes.