Ingredients
Crust
1 cup flour
1/2 teaspoon sugar
1/4 teaspoon cinnamon
1/8 teaspoon salt
6 tablespoons diced, chilled unsalted butter
3 tablespoons ice water (or more if necessary)
Fruit Filling
1/4 cup sugar
1 1/2 teaspoons cornstarch
4 small nectarines, pitted and sliced
4 to 5 small plums, pitted and sliced
1/2 teaspoon vanilla extract
Topping
1 egg beaten with 1 tablespoon water
1/4 to 1/2 cup raw sugar
1/4 cup peach preserves, warmed
Preparation
To prepare crust, stir together flour, sugar, cinnamon and salt in a medium bowl. Add butter; cut in with the back of a fork until butter is reduced to oatmeal-size pieces. Add 3 tablespoons ice water; toss until moist clumps form, adding more water as needed if dough is too dry. Gather into a ball and flatten into a disk. Wrap and chill for at least 1 hour or up to 1 day. To prepare filling, stir together sugar and cornstarch in a medium bowl. Add fruit and vanilla and toss well to coat. Let stand for 30 minutes. Meanwhile, roll out dough into a 12-inch circle on a lightly floured board. Place on a parchment lined baking sheet; spoon fruit and juices into the center leaving a 2-inch border of dough on the outside. Brush border of dough with egg wash. Fold up and over fruit to partially enclose (center 6-inches of fruit should be uncovered). Brush dough with egg wash and sprinkle with sugar. Bake in preheated 375°F oven for 55 minutes or until crust is golden brown and fruit filling is bubbling at the edges. Remove from oven and loosen tart from parchment with a spatula. Brush with fruit preserves. Slide onto a rack and let cool for 45 minutes. Serve warm or at room temperature with ice cream. Makes 8 servings.
March 2008 California Grown
