A 4″ ceramic tart pan is one my favorite pans when baking for one.
Use your favorite tart or pie crust recipe and cut it in half if it’s for full sized. I make a crust without exact measurement because it’s such a small amount of crust and it’s also pretty forgiving I find. It’s hard to mess it up badly enough that it doesn’t still taste good. I generally wing all of my recipes when I make tarts. Here my go crust recipe.
Cinnamon Coconut Oil Tart Crust of Unexactness
1/3 cup of flour AKA 2 handfulls of flour
1 pinch of salt
1 teaspoon full of brown sugar
1 teaspoon or palm full of cold water
2 mildly heaping teaspoons coconut oil (sometimes it takes more or less I am not actually measuring, just using spoonfuls.)
In a cerial bowl with a teaspoon gather and mix all ingredients until it forms a dough. (fix mistakes by adding more flour or coconut oil)
Place the crust into the tart pan and press into place with your fingers gently(Gently I say!), dust with cinnamon.
Peach Berry Cheese Tart
You can change this up for other fruit, apples, strawberries, cherries to name a few. On top of the crust is a layer of cream cheese with a bit of sugar and a drop of vanilla. Then brush the top of the cream cheese with strawberry jam or preserves before arranging fruit or berries to cover the cream cheese. Place on a cookie sheet in case of spills caused by juicyness and bake at 375 for 25-30 minutes.