Rustic Nectarine Tart

By BClover

servings:Makes 8
prep time:
30 min
total time:
1 hr 20 minutes

194 cal, 8.6 g fat, 3.2 g protein, 29.6 g carb, 1.7 g fiber

Ingredients

• 1 tbsp all-purpose flour, plus more for dusting
• 1 sheet frozen puff pastry (from 17.3-ounce package), thawed according to package instructions
• 1/3 C sugar, plus 2 teaspoons for sprinkling
• 5 large ripe nectarines (about 1 3/4 pounds), halved, pitted, and sliced 1/4 inch thick
• pinch salt
• 2 tbsp seedless red-currant jelly, warmed until liquefied

Details

Servings 8
Preparation time 30mins
Cooking time 80mins
Adapted from tastebook.com

Preparation

Step 1

directions

1

1. 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.

2

2. 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 1/2 inch. Sprinkle the border with 2 teaspoons sugar. Refrigerate until slightly firm, about 10 minutes (or up to 1 day, covered with plastic wrap).

3

3. 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 1/3 cup sugar, and salt.

4

4. 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).

5

5. Bake, loosely tented with foil, until nectarines have softened, about 10 minutes.

6

6. Brush nectarines with warm jelly. Let cool to room temperature, about 20 minutes. To serve, cut into eight pieces.

Source: Everyday Food