Have I mentioned that our odd spring weather--early warmth then heavy morning frosts--played havoc with the local (mostly Michigan) peach crop? The run-down-your-arm juicy peaches are not so plentiful this year. The ones we do find at the farmers' market are just for eating fresh as far as we are concerned. With that restriction, The Baker turned to nectarines and apricots for this delicious tart. You could also use all nectarines or peaches.
The recipe is an adaptation (by The Baker) of one of Susan Loomis' in On Rue Tatin . If you haven't had the pleasure of reading this memoir, I highly recommend it to you.
Nectarine and Apricot Tart courtesy of The Baker and Susan Herrmann Loomis
To make the pastry:
1 1/2 cups all-purpose flour
Pinch of salt
7 Tbsp unsalted butter, cut into small pieces and chilled
5 to 6 Tbsp iced water
1. Place the flour and salt into the food processor and mix for a few seconds. Add the butter and process until the mixture resembles coarse cornmeal. With the processor running, slowly add the water until the mixture is just combined and crumbly. Turn the dough out onto a lightly floured surface and gently knead into a ball. Let it sit at room temperature, covered, for an hour.
To make the filling:
1 small egg + 2 tsp cold water
1/3 cup sugar
2 Tbsp cornstarch
1 pound apricots, quartered
5 nectarines, cut into 1/8s
1. Preheat oven to 425 degrees. Whisk together the egg and 2 tsp cold water to make a wash for the pastry.
2. Roll out the pastry into a 13-inch circle. Fit it into a 10" removable bottom tart tin. Brush the bottom of the pastry with the egg wash.
3. Combine the sugar and cornstarch in a large bowl. Add the fruit and stir until combined then pour into the pastry shell.
4. Place on a baking sheet and bake in the bottom third of the oven until the fruit and pastry are golden and cooked through, 35 to 40 minutes.
5. Remove from oven and remove the edge of the tin right away. Cool to room temperature and serve.