Thursday, November 28, 2013
This is a super simple, delicate and delicious tart. You can use any stone fruit.
Makes one 12-inch tart
1 cup all-purpose flour
¼ teaspoon Kosher salt
8 tablespoons (1 stick) very cold unsalted butter
1½ pounds ripe nectarines, sliced into ¼-inch-thick wedges
2 to 3 tablespoons granulated sugar, depending on the sweetness of the fruit
1. Fill a cup with cold water and place it in the freezer.
2. Combine flour and salt in a large bowl. Use a sharp knife to cut the butter into thin slices, then toss the slices into the bowl with the flour mixture. Using your fingers or two knives, rub the butter and flour together until there are no butter pieces larger than the size of a pea, about 10 to 15 seconds.
Remove the cup of water from the freezer. Drizzle 3 tablespoons of water over the butter-and-flour mixture. Give it a few strong squeezes to see if the dough will clump together. If not, pour in another tablespoon of water. Quickly shape the dough into a flattened disk, wrap it in plastic, and place it in the refrigerator to chill for at least one hour.
3. Preheat the oven to 425 F.
4. On a floured surface, roll the dough out into a 1/8-inch-thick circle -- place in a tart pan. Trim the excess off the edge. Bake in the oven for about 5-8 mins til slightly firm. Remove and cool slightly.
5. Reduce oven temp to 375 F.
6. Arrange the nectarine wedges on the dough in overlapping concentric circles, Sprinkle the tart evenly with the granulated sugar. Bake it until the fruit juices bubble and the crust turns golden brown about 45 mins. Give or take several minutes.
7. Let the tart cool on the baking sheet for a few minutes, then slice it into wedges. Serve each wedge with a generous dollop of whipped cream.