Rustic Nectarine Tart
Nectarines are peaches' less-famous siblings. When it comes to the dessert course, a peach is more likely to show up than a nectarine. Peach cobbler, coconut-peach pie, peach melba, peach crumble... and the list goes on. What about nectarines? Is their smooth, plum-like skin not appealing? I have ditched the peaches (for now at least) and jumped over to nectarines this season. Starting with a beautiful, rustic, yet easy nectarine tart. Can you tell I like tarts?! What really makes this tart so great is the puffed-up, sugary crust. And, come on, how could anything made with puff pastry not taste fabulous? Rating: 5 out of 5.
Rustic Nectarine Tart: MarthaStewart.com
- 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed according to package instructions
- 5 large ripe nectarines (about 1 ¾ pounds) halved, pitted, and sliced ¼ inch thick
- ⅓ cup sugar plus 2 teaspoons for sprinkling
- 1 tablespoon all-purpose flour
- Pinch of salt
- 2 tablespoons seedless red-currant jelly warmed until liquefied
- Preheat oven to 425 degrees. Place folded pastry on a lightly floured work surface; roll out to a 12-by-14-inch rectangle. Trim edges to make even.
- Place pastry on a parchment-lined baking sheet. With a sharp paring knife, lightly score dough to form a 1-inch border. Using a fork, prick dough inside the border every ½ inch. Sprinkle the border with 2 teaspoons sugar. Refrigerate until slightly firm, about 10 minutes (or up to 1 day, covered with plastic wrap).
- Bake chilled dough until puffed and golden brown, 10 to 15 minutes. Meanwhile, in a large bowl, gently toss sliced nectarines with 1 tablespoon flour, remaining ⅓ cup sugar, and salt.
- With a fork, press dough inside border to make level; arrange nectarines in rows on top (or pile nectarines on top and then spread evenly).
- Bake, loosely tented with foil, until nectarines have softened, about 10 minutes.
- Brush nectarines with warm jelly. Let cool to room temperature, about 20 minutes. To serve, cut into eight pieces.
just as sophisticated as the ones from a pastry shop or restaurant.”