Nectarine Tart
3 cups sliced fresh nectarines
1/4 cup sugar
1-1/2 tbl. all-purpose flour
1 tbl. fresh lemon juice
1 sheet frozen puff pastry (1/2 of a 17.3 oz. pkg.)
(thawed 15 to 20 minutes)
1 tbl. unsalted butter, cut into small pieces
In a bowl, combine nectarines, sugar and flour, and toss to mix.
Stir in lemon juice.
On a floured surface, roll out puff pastry into a 12 to 13 inch round
(or square, which can be
shaped into a round)
when folding up edges. Place pastry on an ungreased baking sheet and spoon
nectarines into center (overlapping) leaving about 2 inches uncovered around perimeter.
The fruit will be stacked up but will reduce in volume as it cooks.
Fold uncovered edges of pastry up about 1-1/2 inches all around
(leaving large center part of fruit uncovered.),
pinching and tucking dough as necessary. Dot top of fruit with butter pieces.
Bake in PRE-HEATED 375 degree oven about 30 minutes, until pastry is puffed
and golden brown. Do not undercook. Cool until slightly warm.
Serve with whipped cream or a scoop of vanilla ice cream. Makes 6 servings.
( I imagine you could also use peaches or even pears for this
recipes,
I have only used the nectarines,
and it was delicious)
Enjoy, A hui hou,
Aunty Maebelle |
