Rustic Cherry Nectarine Tart

A seasonal fruit tart, the perfect dessert, isn't it? Nothing better at the end of a meal than to taste juicy and colorful fruit, barely cooked, on a crispy dough. And then, we also taste it to taste it, but it must be done quickly (it often leaves at high speed :). For this rustic pie, I opted for two of my favorite fruits of the moment: the yellow nectarine and cerise. The two flavors complement each other skillfully. I like the rendering of the yellow nectarine after cooking: it gives a little extra sweetness that is very pleasant.

The specificity of this tart - its simplicity too - is that it is made without a tart mold: you fold the edges of the dough over itself to prevent it from overflowing during cooking, and that's it. Quick and effective. Especially since we are talking about a very simple shortcrust pastry. And then, this shape gives it a particular charm, don't you think? Know that it can be made with any fruit you have on hand, so that's the advantage.

Let's go for the recipe.

Rustic Cherry Nectarine Tart

A sun-kissed pie for your summer tables!

Amount : 6

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Prepare in advance 30 minutes min

Cook time 40 minutes min

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Comment TO PRINT Pin

Ingredients 

• 270 g of flour
• 125 g softened butter in pieces
• 60 g brown sugar
• 1 pinch of salt
• 75 ml of cold water
• +
• 50 g brown sugar
• 60 g of almond powder
• 400 g yellow nectarines
• 200 g cherries
• +
• 3 tbsp of water
• 50 g brown sugar

Prepare in advance 

• Prepare the dough by mixing the flour, the butter in pieces, the sugar, the salt. Then add the water little by little. Shape a ball of dough then refrigerate for about half an hour.
• Preheat the oven to 180 ° traditional heat.
• Pitted the cherries, cut them in half. Cut the nectarines into quarters and set aside.
• Roll out the dough using a rolling pin so as to obtain a kind of round pancake about 3 mm thick.
• Spread the almond powder and brown sugar mixture in the center of the dough, leaving 4 cm of free edge all around. Place the fruit nicely. Gently fold the edges of the pastry over the fruit.
• Brush the water and brown sugar mixture on the edges of the dough before baking, so that it is more golden. Also coat the fruit, as an option, for a sweeter touch. Cook for about 40 minutes - watch for.

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[ Equipment used ]

Rolling pin

Kitchen brush