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Nect Berry Tart

Nect Berry Tart comes together with All Purpose Flour, Sugar, Salt, Butter, and Vanilla. Scale it up or down for the number of people at the table.

Ingredients

• 1 1/2 cup
• 3 tbsp
• 1/4 tsp
• 2/3 cup
• 1/4 tsp
• 5 tbsp
• 1 1/2 tbsp
• 1 tbsp

Method (preview)

1. 1

   Make pastry by placing flour, sugar and salt into food processor.

2. 2

   Pulse 3-4 times.

3. 3

   Cut butter into small cubes, place around flour mixture and process 6-8 seconds.

4. 4

   Add egg and vanilla and pulse until dough clumps.

5. 5

   Transfer to lightly floured board.

6. 6

   Knead lightly 3 times, divide and wrap dough in plastic and refrigerate 20 minutes.

7. 7

   Generously flour 9-inch tart pan with removable bottom.

8. 8

   Roll out dough between plastic to 1/4 inch and press into tart pan.

9. 9

   Line with aluminum foil and filled with pastry weights.

10. 10

    Bake in preheat 375-degree oven 12 minutes.

11. 11

    Remove foil and weight and bake 5 more minutes.

12. 12

    Place on rack and brush with apricot jam.

13. 13

    Thinly slice nectarines.

14. 14

    Combine cornstarch and 3T sugar in large bowl.

15. 15

    Add nectarines and gently mix, Stir in blackberries and lemon juice and transfer to cooled tart shell.

16. 16

    Sprinkle sugar on top of fruit.

17. 17

    Bake 40 minutes until fruit bubbles and tart is golden. Cool and brush with glaze.