Wednesday, August 1, 2012

Cherry Nectarine Tart

2 cups all purpose unbleached flour
4 teaspoons baking powder
1 cup sugar
Pinch of salt
6 tablespoons frozen unsalted butter
3/4 cup whole milk
1 egg, room temperature
2 teaspoons fresh lemon juice
1 tablespoon lemon zest

Preheat oven to 375 degrees F

Combine flour, sugar, baking powder, lemon zest, and salt in a large bowl. Using a pastry knife, cut butter into the dry ingredients until mixture is crumbly.

Mix milk (or cream), lemon juice, and egg in a separate bowl. Fold wet ingredients into dry ingredients.

Cover the bottom of a prepared 8" by 8" round tart pan with half the dough.

2 cups fresh pitted cherries
1 cup fresh chopped nectarines
1 tablespoons cherry preserve
1 tablespoon lemon juice

Combine all the ingredients and pour into tart pan, making sure to cover the dough completely.
With floured hands, randomly dot the remaining batter on top (refer to picture).

Bake for 30 to 40 minutes or until a stick inserted into the middle comes out clean.

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