One part flaky crust, one part jammy fruit, this rustic tart tastes like pure summer.
- 1 1/2 cups all-purpose flour, plus more for dusting
- 10 Tbsp. (1 stick plus 2 Tbsp.) cold butter, cut into small pieces
- 1/4 cup plus 3 Tbsp. sugar
- 1/4 tsp. kosher salt
- 1 1/2 Tbsp. heavy cream
- 1 egg yolk
- 1 pint (2 cups) blueberries
- 3 nectarines (about 1 pound), peeled, pitted, and cut into 1/2" chunks
- 3 Tbsp. cornstarch
Active 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.