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8d425483 9006 4b63 9370 0c2ac2c66c9a  2016 06 07 16 51 31

First stone fruit of the season finds its way into this easy tart for our Warriors watch party. I used a nut crust made from about a half batch of nut crescent dough from the freezer, to which I added more flour to make the right consistency. (Use whatever dough you like; I would blind bake briefly if using a standard pastry crust, due to the moisture from the fruit.)

I pressed that into a 10" tart tin; then I cut into sixths or eighths 7 smallish nectarines (400 g/14 ounces), which I arranged on the crust. In a small bowl I tossed together 2 heaping tablespoons each of whole wheat flour, toasted wheat germ, and sugar with a half teaspoon each of cinnamon and nutmeg. I drizzled about 1/2 teaspoon of almond extract over that and rubbed it in. Then I cut into small cubes a half stick (56 g/4 Ts) of butter and tossed that with the dry ingredients. I sprinkled it on the tart and baked at 400° for about 35 minutes. ;o).

The only cheat code for this is to make sure you have a pie crust or two in your freezer at all times. When making pastry dough, I always make 4 crusts; the extras I freeze to use for dessert tarts or savory ones, when the spirit moves me.

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