Nectarine and Blueberry Tart

Recipe by Joel Schwarz
READY IN: 1hr 5mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To make tart, place flour, salt and sugar in processor and pulse several times.
  • Cut butter into tiny pieces and pulse until mixture looks like bread crumbs.
  • Add water and bring dough into ball.
  • Knead lightly and place in plastic and chill at least 20 minutes.
  • In large bowl whisk sugar with cornstarch and gentle toss in nectarines (and optional blueberries.
  • Sprinkle with lemon juice. Roll out dough on lightly floured board to about a 12-inch round.
  • Fold in half and then half again and place on ungreased baking sheet. Unfold.
  • Pour fruit and juice into pastry and mound in middle. Gently fold up edges around filling leaving 6-inch opening in middle. Pinch folds together and brush with water sprinkle on 1 Tbsp of sugar.
  • Bake in preheated 375°F oven 35-45 minutes until golden.
  • Note: You can easily substitute blackberries for blueberries in this recipe.
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