Stone Fruit Recipe

PEACH AND NECTARINE TART

INGREDIENTS 

For pie crust

• 1 1/4 cups all-purpose flour

• 1/2 teaspoon salt (preferably kosher or sea salt)

• 1 tablespoon granulated white sugar

• 1/2 cup cold unsalted butter, cut into small pieces

• 1/8 to 1/4 cup ice water

Peach and nectarine filling

• 1 1/2 pounds fresh ripe peaches and nectarines (roughly half and half)

• 1/8 teaspoon salt (preferably kosher or sea salt)

• 3-4 tablespoons granulated white sugar

INSTRUCTIONS

For pie crust

In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour about 1/8 cup water in a slow, steady stream through the feed tube until the pastry just holds together when pinched. Add the remaining water, a little at a time, if necessary.

Gather pastry into a ball, cover with plastic wrap and refrigerate for about one hour.

Once the pastry has chilled, remove from refrigerator and place on a lightly floured surface. Roll the pastry into a 13-inch round. To prevent the pastry from sticking to the counter, and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness). Transfer the pastry to a parchment paper-lined baking sheet. Cover and place in the refrigerator while you prepare the peaches.

Heat your oven to 425 degrees.

For filling

Cut the peaches and nectarines in half, remove the pits, and cut into 1 inch wedges (slices).

Place the peach and nectarine slices in a large bowl and season with the salt. Then add the sugar and gently toss to combine.

Arrange the peach and nectarine slices on the pastry, placing them as close together as you can, without overlapping the slices too much. Leave about two inches for the border.

Scrape any remaining sugar from the bowl and drizzle over top of the fruit. Gently fold the edges of the pastry up and over the peaches and nectarines, pleating as necessary. Make sure to seal any cracks in the pastry.

Bake in a preheated oven for about 35-40 minutes or until the pastry is golden brown, and the peaches and nectarines are tender when gently pierced with a sharp knife. Remove from oven and place on a wire rack to cool. Serve warm or at room temperature.

Makes about 6-8 servings.

— Adapted from thejoyofbaking.com

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    Kory Hansen, a graduate of California State University, Fresno, began work at The Record in 2004 as a page designer and Graphics Editor. Kory currently lives in Brentwood with his wife and two sons, and spends entirely too much time chasing peacocks ... Read Full
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