This fruit tart recipe is so versatile, you can use just about any fruit including nectarines (pictured), peaches, plums, or berries.
This versatile tart works beautifully with all different types of fruit. You can make the crust up to a day in advance and keep refrigerated until ready to use.
- 1 3/4 cups flour
- 1/4 cup potato flour
- 1/2 cup sugar
- 9 T butter, chilled, plus more for greasing
- 1/8 tsp kosher salt
- 1 egg, lightly beaten
- 3/4 cup almond meal
- 4 nectarines (or equivalent)
- 1/2 cup preserves
- 3 T sliced almonds, lightly toasted
- In a food processor, pulse flours, sugar, butter, baking soda, and salt. Add egg and 2–3 T cold water and pulse until dough comes together and forms a ball. Press dough into a flat disk, wrap and chill 1 hour.
- On a lightly floured surface, roll dough out into a 10 inch circle, then press into a greased 11 inch tart pan. Chill dough for 1 hour. (Can be left overnight.)
- Heat oven to 425. Spread almond meal out over the dough evenly and arrange the fruit attractively on top. Bake 25–30 minutes. Transfer to a wire rack and cool.
- Microwave the preserves for 30 seconds, or until liquid. Strain the liquids from the solids and brush the liquid generously over the tart. Sprinkle with almonds. Allow to cool completely before serving
Adapted from a recipe in the Aug./Sept. issue of Saveur.
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