Nectarine-Blackberry Free Form Tarts
Photo by Michael Piazza / Styled 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.
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
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.
This recipe appeared in the Fall 2016 issue.