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.

Ingredients
Preparation

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.

To help you with this recipe

Rolling Pin

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Rustic Nectarine, Peach and Apricot Tart

Ingredients

Crust

Fruit

Preparation

Crust

Fruit

To help you with this recipe

Rolling Pin

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