Friday, May 29, 2015

Rustic Nectarine and Blackberry Tart

Remember all those nectarines I got in my produce basket this week? Well, it seemed only natural that I should make some kind of baked dessert with them. (And quickly, as my children are happily consuming about five a day.)

This is what I came up with: a nectarine/blackberry tart. And it was sooo good. I thought, anyway.

1 9-inch pie crust (I made a whole-wheat one just for fun. I mass produce pie crusts and keep them in my freezer so I always have one ready when it's time to make another pie/tart)
2 1/2 C sliced nectarines (this was about 5 small ones)
1/2 C blackberries (I used frozen, thawed)
1 vanilla bean
1/4 C flour
1/4 C brown sugar
2 T + 1 T sugar
1 T butter
1 large egg yolk, for brushing
1 T water, for brushing

Slice your nectarines into quarter-inch sizes.

Add the nectarines and blackberries to a large bowl. Scrape out the vanilla pod with a sharp knife and add the vanilla seeds to the bowl. Mix them well.

Add the flour, brown sugar, and 2 T of sugar. Mix well. Let sit for fifteen minutes.
Meanwhile, set your pie crust on the counter to soften ten minutes before rolling out.

Roll your pie crust out to a 12-inch circle. Carefully move it to your baking pan. It's all right if the edges hang over; you're going to fold them inward in a moment. Pile your fruit mixture in the middle of the pie crust. Dot with butter. Bring the ends of the crust toward the middle. They won't close over the fruit, but that's okay. There should be about a 3 or 4-inch opening.

Whisk together the egg yolk and water. Brush it over the top of the crust. Sprinkle the last tablespoon of sugar over the crust as well. 

Bake at 425 degrees F for 30-40 minutes or until browned (for me, this only took 30 minutes).

Let the tart cool 15 minutes before slicing and serving.



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