Rustic Nectarine, Peach and Apricot Tart
Rustic Nectarine, Peach and Apricot Tart
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Rustic Nectarine, Peach and Apricot Tart

Preparation
35 MIN
Cooking
30 MIN
Makes
8 to 10 servings
Partager

Ingredients

Crust

Fruit

Preparation

Crust

  1. 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.
  2. 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.
  3. On a lightly floured surface, roll out the dough until it measures 14 inches (35 cm) across. Transfer to the baking sheet.

Fruit

  1. 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.
  2. Bake for 30 minutes or until the crust is golden. Serve with yogurt for breakfast or with ice cream for dessert.

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