Nectarine Tart

Adapted from Side Dishes: Creative and Simple, by Deirdre Davis

Makes one 9-10 inch tart

You may mix the tart filling up with white nectarines and/or peaches (white or traditional) in any combination you like.

Pastry Crust
1 cup sifted flour
½ tablespoon sugar
¼ teaspoon salt (such as Dark Pink Himalayan - Fine)
7 tablespoons cold, unsalted butter
Approximately 3 tablespoons ice water

To make the pastry, combine the sifted flour, sugar, and salt in a bowl. Cut the butter into pieces the size of a tablespoon and add them to the bowl. Coat the butter with flour and work the mixture to a coarse meal. Add the 3 tablespoons water and mix to form a loose ball. Do not over-mix of the dough will be tough. (If the pastry seems dry, sprinkle on more water, using ½ a tablespoon at a time.) Form the dough loosely into a ball and then flatten it into a cake. (The dough may look a little ragged, but it will come together when rolled out.) Wrap the dough in plastic and refrigerate it for at least 30 minutes.

Lightly butter a 9- to 10-inch quiche or pie pan. Roll out the pastry and fit it into the pan. Trim the edges and refrigerate the shell for at least 20 minutes.

6-8 ripe nectarines, 8 if very small
Juice of half a lemon
1/8 teaspoon of salt (such as Dark Pink Himalayan - Fine)
½ cup Orange Ginger Sugar, reserving 2 tablespoons

Preheat the oven to 375 degrees F. Position a rack in the lower third of the oven.

Just before baking, prepare the fruit. Leaving the peel on, cut the nectarines into between 8 and to 12 slices, depending on their size. Toss the slices in a bowl with the lemon juice and salt. Pour half the fruit into the crust and sprinkle with 1/2 of the Orange Ginger Sugar. On top of this, arrange the remaining fruit in concentric circles or other pattern. Sprinkle the top of the tart with the remaining sugar. Bake the tart (on the rack in the lower third of the oven) for about 55 minutes, until the fruit is tender and golden and the pastry has browned. Allow the tart to cool until it is warm or at room temperature.

Cut in to wedges and serve.

Recipe Copyright Deirdre Davis 2020
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