 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
|
Ingredients:
1 cup flour |
1/2 teaspoon sugar |
1/4 teaspoon cinnamon |
1/8 teaspoon salt |
6 tablespoons diced chilled unsalted butter |
3 tablespoons ice water (or more if necessary) |
1/4 cup sugar |
1 1/2 teaspoons cornstarch |
4 small nectarines, pitted and sliced |
4 -5 small plums, pitted and sliced |
1/2 teaspoon vanilla extract |
1 egg, beaten with |
1 tablespoon water |
1/4-1/2 cup raw sugar |
1/4 cup peach preserves, warmed |
Directions:
1. To prepare crust, stir together flour, sugar, cinnamon and salt in a medium bowl. Add butter; cut in with the back of a fork until butter is reduced to oatmeal-size pieces. Add 3 tablespoons ice water; toss until moist clumps form, adding more water as needed if dough is too dry. Gather into a ball and flatten into a disk. Wrap and chill for at least 1 hour or up to 1 day. To prepare filling, stir together sugar and cornstarch in a medium bowl. Add fruit and vanilla and toss well to coat. Let stand for 30 minutes. Meanwhile, roll out dough into a 12-inch circle on a lightly floured board. Place on a parchment lined baking sheet; spoon fruit and juices into the center leaving a 2-inch border of dough on the outside. Brush border of dough with egg wash. Fold up and over fruit to partially enclose (center 6-inches of fruit should be uncovered). Brush dough with egg wash and sprinkle with sugar. Bake in preheated 375°F oven for 55 minutes or until crust is golden brown and fruit filling is bubbling at the edges. Remove from oven and loosen tart from parchment with a spatula. Brush with fruit preserves. Slide onto a rack and let cool for 45 minutes. Serve warm or at room temperature with ice cream. Makes 8 servings.
|
|