Photo: Gentl & Hyers
One part flaky crust, one part jammy fruit, this rustic tart tastes like pure summer.
DirectionsActive time: 30 minutes
Total time: 2 1/2 hours
Note: This dough is forgiving; if it begins to tear when you roll it out, simply press the pieces back together as you go.
Pulse flour, butter, 3 Tbsp. sugar, and salt in a food processor until mixture resembles coarse meal. In a small bowl, whisk together heavy cream and egg yolk, and then add to flour mixture and pulse just until clumps of dough form. Firmly press dough into a 6 disk, cover with plastic wrap, and chill until firm, about 1 hour.
Preheat oven to 375°. Working on a large sheet of floured parchment paper, roll out dough into a 12 circle; transfer dough and parchment to a large baking sheet.
In a large bowl, toss together blueberries, nectarines, remaining 1/4 cup sugar, and cornstarch until well coated. Pile fruit mixture onto dough, leaving a 2 border around the edges.
Fold outside dough about 1/2 over fruit to form an outside edge, being sure to seal any holes, and bake 20 minutes. Reduce heat to 350° continue baking until fruit is bubbly and crust is golden brown, 25 to 40 minutes more. Serve warm or at room temperature.
From the August 2011 issue of O, The Oprah Magazine
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