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Rustic Nectarine Tart

This rustic nectarine tart is very easy to prepare, and it looks and tastes just as sophisticated as the ones from a pastry shop or restaurant.

  • prep: 30 mins
    total time: 1 hour 20 mins
  • servings: 8

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Ingredients

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

Directions

  1. Step 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. Step 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. Step 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. Step 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. Step 5

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

  6. Step 6

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

Source
Everyday Food

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Reviews (1)

  • 7 Aug, 2009

    This recipe looks fantastic and tastes fantastic!