One part flaky crust, one part jammy fruit, this rustic tart tastes like pure summer.
Serves 8


  • 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.


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