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Author Notes: We’re obsessive about consistency in our baked goods, especially when it comes to appearance. With pies, though, it’s a different story. There’s something inherently charming about pies that don’t look perfect. We prefer our pies to be handmade and rustic -- like this free-form tart. Use whatever fruit you have available, and don’t be afraid to improvise or to be spontaneous.
Excerpted from Ovenly by Agatha Kulaga & Erin Patinkin (Harlequin Nonfiction). Copyright © October 2014. —Ovenly
Serves one approximately 10-inch tart
Nectarine, Blueberry, and Vanilla Bean Filling
- Pâte Brisée with Whole-Wheat Flour (see recipe below)
- 2 large, ripe nectarines (about 2 1/2 cups sliced)
- 1/2 cup fresh blueberries
- 1 vanilla bean
- 1/4 cup all-purpose flour
- 1/4 cup (packed) light brown sugar
- 2 teaspoons 1 tablespoon sugar
- 1 tablespoon unsalted butter
- 1 large egg yolk, for brushing
- 1 tablespoon water, for brushing
- Prepare the Pâte Brisée with Whole-Wheat Flour recipe (you will need only 1 crust, so either halve the brisée recipe or save the second crust for later use). Remove 1 disk of the pâte brisée from the refrigerator 10 minutes before rolling.
- Preheat the oven to 425º F. Line a rimmed sheet pan with parchment paper.
- Remove the pits from the nectarines and cut the halves into about 1/4 inch-thick slices. Add them to a large bowl along with the blueberries. Scrape the seeds from the vanilla bean, and mix them into the fruit with a wooden spoon or a rubber spatula.
- In a small bowl, mix the flour, brown sugar and 2 teaspoons of the sugar together. Add this to the fruit mixture, and mix until the fruit is uniformly coated.
- On a lightly floured, clean surface, roll the disk of pâte brisée into an approximately 12-inch circle. Fold the dough in half and gently transfer it to the prepared rimmed sheet pan.
- Mound the fruit in the center of the dough, in about a 7-inch circle. Dot it with the butter. Fold the outer edges of the dough over the filling all the way around the tart in an accordion pattern. The crust will overlap on itself. The crust should not cover the filling completely, and will leave about a 3 1/2- to 4-inch opening in the center of the tart.
- Bake for 30 to 40 minutes, or until the crust is golden brown. Let the tart cool for 15 to 20 minutes before slicing and serving.
Pâte Brisée with Whole-Wheat Flour (Flaky Pie Crust)
- 1 3/4 cups all-purpose flour
- 3/4 cup whole-wheat flour
- 2 tablespoons demerara sugar
- 1 teaspoon salt
- 1 cup unsalted butter, chilled and cut into 1-inch cubes
- 1/4 cup 3 tablespoons ice water
- Cut butter into 1-inch cubes, and place in the freezer for 20 minutes, or until very cold.
- In a food processor, add the flour, sugar, and salt and process until combined. Add the butter and process until the mixture resembles coarse meal, about 15 seconds.
- Pour in the ice water through the feed tube in a slow, steady stream, and process until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.
- Turn the dough out onto a floured work surface and gather it into a ball. Divide the dough in half, flatten each half into a 6-inch disk, cover with plastic wrap and refrigerate for at least 1 hour and up to overnight before using. If not using right away, you can freeze unrolled dough for up to 1 month. Just let it thaw in the refrigerator overnight.
- This recipe is a Community Pick!