Makes one eight- or 10-inch tart, 10 or 12 servings, or six three-inch individual tarts.
Spray oil, for greasing pan
4 to 5 fresh apricots or plums, halved and pitted, or 1 pint blueberries, raspberries, or blackberries
1¼ cups all-purpose flour
½ cup plus 2 tablespoons sugar, divided
½ teaspoon ground ginger
½ teaspoon baking powder
6 tablespoons parve margarine, cut into 12 small pieces
1 large egg, beaten
1 teaspoon pure vanilla extract
Preheat the oven to 375°F. Grease an 8 to 10-inch-round baking or tart pan with spray oil.
Cut each apricot or plum half into 4 slices.
Place the flour, ½ cup of the sugar, the ginger, and baking powder in the bowl of a food processor fitted with a metal blade. You can also mix the ingredients by hand in a large bowl with a whisk. Add margarine pieces and process or whisk for 10 seconds until the mixture looks like sand. Add egg and vanilla and process just until the dough comes together. If making by hand, use your hands to knead the dough together. Take a handful of the dough, flatten it in your hand and then press it into the pan. Continue with the rest of the dough, covering the bottom evenly.
Starting at the outside of the pan, press the side of your finger into the dough to make indentations for the fruit. Starting at the outside edge of the pan, place the fruit wedges or pieces into the indentations tightly next to each other and press gently. Repeat with another ring inside the first ring of fruit and repeat until you reach the center. Sprinkle the remaining 2 tablespoons of sugar on top of the fruit.
Bake for 45 minutes, or until the pastry is lightly browned on the edges. Let cool to room temperature in the pan. Run a knife around the edges of the pan, place a plate on top of the pan and then flip the tart over onto the plate, and then turn over right-side up onto a serving plate. If you used a tart pan with a removable bottom, place your hand under the pan and lift the tart out of the outer ring. Slice into 10 or 12 wedges.
For individual tarts, preheat the oven to 375°F. Grease the inside of the rings of six 3-inch tart rings with a little soft margarine and place the rings on a parchment-lined cookie sheet. Press the dough into the rings until it fits tightly in the ring. Cut the apricots or plum halves into three slices. Press the side of your finger into the dough to make indentations for the fruit in any design you like. Place the fruit into the indentations. Sprinkle the remaining 2 tablespoons of sugar on top of the fruit. Bake for 30 to 40 minutes, or until the edges are brown. To serve, lift the ring off the tart.