Use your judgement for more or less sugar and cornstarch depending on the sweetness and juicyness of your fruit.
Author: Rosemary Mark
4 cupssliced fresh fruit, choice of apples, rhubarb, etc
1/2-3/4cupsgranulated sugardepending on preference for sweetness
2-4tbspchopped crystallized ginger (optional)
one9-inch single crustStir'n Roll Pie Crust (half recipe), or your favorite recipe or purchased doughhttps://www.rosemarymark.com/stir-n-roll-pie-crust/
2-3tspcornstarch or instant tapioca depending on fruit juiciness, optional
2-3tsp granulated or demerara sugar
Roll dough to about 11-inch circle. If using my Stir-and-Roll pie dough recipe it's important to roll the dough between wax paper as my step-by-step photos show in the directions. (https://www.rosemarymark.com/wp-content/uploads/2016/01/f-ShortCutPieCrust-012016-4-pgs.pdf) You can try a well-floured surface if you don't have wax paper. Plastic wrap and parchment are difficult to work with for this dough.
Transfer rolled dough to a parchment lined baking sheet.
Dust center of rolled dough with cornstarch or instant tapioca if fruit is very juicy.
Add fruit, leaving 2-inches of dough free. Fold edges of dough up around fruit, leaving center open. Do not worry about dough breaking; patch edges by moistening dough with water using fingertips.Brush edge of dough with milk and sprinkle with demerara sugar.
Bake on parchment lined baking sheet. 375F (convection) or 400F (conventional) 30 min or until bubbly and crust is golden. Ovens vary, time and temp may need adjustment. Slide spatula under edge of tart while still warm, to loosen from parchment. Transfer on parchment to a cooling rack. Serve warm or cool with whipped cream or ice cream.