Ingredients for Nectarine And Blueberry Tart
- All Purpose Flour
- 1/2 teaspoon salt
- 1/2 cup granulated sugar (plus 1 tablespoon for topping)
- 1 cup (2 sticks) cold unsalted butter
- 6-8 tablespoons ice water
- 2 tablespoons cornstarch
- 4 cups sliced nectarines (about 4 medium)
- Lemon, Juice Of
- 1 cup fresh blueberries
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How to Make Nectarine And Blueberry Tart
- **Make the crust:** In a food processor, pulse together 2 1/2 cups all-purpose flour, 1/2 teaspoon salt, and 1/2 cup granulated sugar until combined.
- Cut 1 cup (2 sticks) cold unsalted butter, cut into small pieces, into the flour mixture until it resembles coarse crumbs.
- Add 6-8 tablespoons ice water, 1 tablespoon at a time, pulsing until the dough just comes together.
- Turn the dough out onto a lightly floured surface, knead gently a couple of times, form into a disk, wrap in plastic wrap, and chill for at least 20 minutes.
- **Prepare the filling:** In a large bowl, gently toss 4 cups sliced nectarines (about 4 medium), 1 cup fresh blueberries, 1/4 cup granulated sugar, and 2 tablespoons cornstarch. Stir in 1 tablespoon lemon juice.
- **Assemble the tart:** On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to an ungreased baking sheet.
- Pour the nectarine and blueberry mixture into the center of the pastry, mounding it slightly.
- Gently fold the edges of the dough over the filling, leaving a 6-inch opening in the center.
- Pinch the folds together to seal. Brush the crust with 1 tablespoon of water and sprinkle with 1 tablespoon of granulated sugar.
- **Bake:** Bake in a preheated 375°F (190°C) oven for 35-45 minutes, or until the crust is golden brown and the filling is bubbly.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
151g
Fat
48g
Carbs
23g
