Rustic Nectarine, Peach and Apricot Tart

Name: Rustic Nectarine, Peach and Apricot Tart
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 8 to 10 servings
Ingredients: 1 1/2 cups (225 g) unbleached all-purpose flour; 3 tbsp icing sugar; 1 tsp baking powder; 1/4 tsp salt; 1/4 cup (115 g) unsalted butter, cold, diced; 1/4 cup (60 ml) plain yogurt; 1 tbsp (15 ml) ice water; Milk, for brushing; Sugar, for sprinkling; 6 cups (1 kg) fruit cut into fine wedges (such as nectarines, peaches, apricots); 1/2 cup (105 g) sugar; 1 tsp cornstarch

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Preparation 35 min
Cooking 30 min
Servings 1
Makes 8 to 10 servings

This rustic, fruity, folded tart takes advantage of stone-fruit season with a filling of apricots, nectarines and peaches. And because of its simple-to-make, unfussy and especially forgiving crust, throwing this together could not be easier. Enjoy it as a wake-up treat with a dollop of your favourite yogurt or serve it warm for guests with a scoop of vanilla ice cream.

Featured in RICARDO Magazine BACK TO SCHOOL 2018 (p. 97)

Végétarien
Sans noix
Sans oeufs

Ingredients

Crust
- 1 1/2 cups (225 g) unbleached all-purpose flour
- 3 tbsp icing sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup (115 g) unsalted butter, cold, diced
- 1/4 cup (60 ml) plain yogurt
- 1 tbsp (15 ml) ice water
- Milk, for brushing
- Sugar, for sprinkling
Fruit
- 6 cups (1 kg) fruit cut into fine wedges (such as nectarines, peaches, apricots)
- 1/2 cup (105 g) sugar
- 1 tsp cornstarch

Preparation

Crust
- With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with a silicone mat or parchment paper.
- In a food processor, combine the flour, icing sugar, baking powder and salt. Add the butter and pulse until the butter forms pea-sized pieces. Add the yogurt and ice water. Pulse until the dough just comes together. Add more water, if needed. Form the dough into a disc.
- On a lightly floured surface, roll out the dough until it measures 14 inches (35 cm) across. Transfer to the baking sheet.
Fruit
- In a large bowl, mix the fruit with the sugar and the cornstarch. Place the fruit in the centre of the dough, leaving a 2-inch (5 cm) border. Fold the edges of the dough toward the fruit. Brush the dough with milk and sprinkle with sugar to taste.
- Bake for 30 minutes or until the crust is golden. Serve with yogurt for breakfast or with ice cream for dessert.

Personal Note

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Rustic Nectarine, Peach and Apricot Tart

Categories

Ingredients

Crust

Fruit

Preparation

Crust

Fruit

Personal Note

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