Nectarine-Blackberry Free Form Tarts

PHOTO BY MICHAEL PIAZZA / STYLING BY CATRINE KELTY

These rustic tarts are some of my favorites. Simple to prepare, they showcase the fruit both visually and flavor-wise. The great thing is any stone fruit or berry combination can be substituted. The perfect topper here is ginger ice cream—it really brings the whole dessert together.

Serves 6

Filling:
6 nectarines, pitted and sliced ½-inch thick
8 ounces blackberries
1 teaspoon cinnamon
2 tablespoons flour
2 teaspoons lemon juice pinch salt
1 tablespoon unsalted butter

Pie Dough:
1¾ cups all-purpose flour
¾ cup cake flour
8 ounces cold, unsalted butter, diced
½ teaspoon salt
6 tablespoons ice water

To finish tarts:
1 egg white
1½ tablespoons sugar mixed with ½ teaspoon cinnamon

Preheat the oven to 375°F.

Combine all filling ingredients (except butter) in a bowl and set aside. If, after several minutes, there is a lot of liquid in the bowl, the mixture can be dusted with another tablespoon of flour and stirred.

Meanwhile, to make pie dough, combine dry ingredients in a food processor fitted with a metal blade and pulse to combine. Add the cold diced butter and pulse a few times to blend in. Turn processor on and add ice water, tablespoon by tablespoon, until dough just starts to clump up. Stop the processor and pour crumbly dough onto a lightly floured surface and work with your hands to bring the dough together. Wrap in plastic and refrigerate 30 minutes to an hour.

Remove dough and let sit at room temperature 10–15 minutes before dividing into six equal parts. Roll each into a ball and roll out to a ¼-inch thick circle.

Divide the filling into 6 parts and place in the center of each circle of dough. Dot with 1–2 pieces of soft butter, then gently fold over the dough, turning as you go, being sure not to cover all of the fruit. Repeat this process with the other tarts. Brush outside of dough with egg white and sprinkle with cinnamon sugar. Place all tarts on a cookie sheet and bake approximately 30 minutes until tart dough is golden and fruit is bubbling. Serve warm or at room temperature.

Lisa Sewall graduated from Johnson and Wales in Providence. She then came to Boston and worked at Biba, before going to Nantucket to work at the White Elephant, Summer House, and Wauwinet. She returned to Boston and was the Pastry Chef at L’Espalier (where she met, Jeremy, her husband.) For five years, she lived in Northern California as the opening Pastry Chef at Ondine in Sausalito. In 2006, she and Jeremy opened Lineage in Brookline. Lisa and Jeremy have three kids which keeps her out of professional kitchens for the moment!