I am a sucker for nice people. Not to get all preachy on a Tuesday morning, but I just love when you interact with people who are just plain nice. It’s just not all that common, right? At least not common enough, in my book. Needless to say, I have a total soft spot for my local farmer’s market fruit producer who always remembers my name and is excited to see me on Sunday mornings. There could be a mass of people in his amazing stone fruit filled tent and he would still stop, come over and say hi, and offer me a few samples of “what’s great today.” Now, I realize, chances are, he is just a generally nice guy (I mean his grown kids work for him..he can’t be that bad!), but I like to think he has a soft spot for the fruit fanatic girl who frequents his stand every week. Are you surprised that I bought wayyyyy to many nectarines last week? My fruit bowl was overflowing with ripe nectarines that even I couldn’t eat fast enough, I decided, nectarine tart it is!
I can devour a raw nectarine like nobody’s business, but there’s something about the sweet, melty, carmely, juicy, cooked fruit that I absolutely love.
Along with the perfectly cooked nectarines, the free form cornmeal crust not only has rustic charm, but tastes pretty darn good too. And, it’s a cinch to make! Just pulse everything in your food processor until it looks crumbly and holds together when you squeeze it.
Then you get to use your creativity to form this tart however you’d like! Just make sure you pile the nectarines up high!
Speaking of piling things up…don’t hesitate to top this delicious tart off with a big scoop of vanilla ice cream!
But I gotta say, it’s not too bad straight up either
I think you’ll this taste of summer. Hopefully it will inspire you to be nice to someone today! It has for me!:)
|Rustic Nectarine Tart with Cornmeal Crust||
- For The Crust
- 1 cup all purpose flour, plus more for work surface
- 1/4 cup fine yellow cornmeal
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- For The Filling
- 1 1/2 pounds nectarines, quartered, pitted, and sliced 1/4-inch thick
- 1/2 cup sugar
- 1 tablespoon all-purpose flour
- 1 large egg (egg wash)
- Make the crust: In a food processor, pulse flour, cornmeal, sugar, and salt several times to combine. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces remaining. Add 2 tablespoons ice water; pulse until dough is crumbly but holds together when squeezed. (If needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time.) Do not overmix.
- Turn dough out onto a floured work surface; knead once or twice. Flatten dough into a disk; wrap it in plastic, and refrigerate at least 1 hour.
- Line a rimmed baking sheet with aluminum foil. Flour a large (about 16 inches long) piece of parchment paper. Place dough on paper. Using your knuckles, press edges of dough so it doesn’t crack during rolling. Lightly flour top of dough to prevent sticking; roll out to a 14-inch round. Transfer dough (still on parchment) to prepared baking sheet.
- Make the filling and bake: Preheat oven to 400 degrees. In a large bowl, toss together nectarines, sugar, and flour. Mound nectarine mixture in center of prepared crust, leaving a 2-inch border all around. Fold border over fruit in a pleated pattern. Brush dough with egg wash.
- Bake tart until crust is brown and filling is bubbling (see note), about 45 minutes. Transfer baking sheet to a rack; let cool 20 minutes. Slice and serve warm or at room temperature.