A seasonal fruit tart, the perfect dessert, isn't it? Nothing better at the end of a meal than to taste juicy and colorful fruit, barely cooked, on a crispy dough. And then, we also taste it to taste it, but it must be done quickly (it often leaves at high speed :). For this rustic pie, I opted for two of my favorite fruits of the moment: the yellow nectarine and cerise. The two flavors complement each other skillfully. I like the rendering of the yellow nectarine after cooking: it gives a very pleasant little sweet supplement.

The specificity of this tart - its simplicity too - is that it is made without a pie mold: the edges of the dough are folded back on itself to prevent it from overflowing during cooking, and that's it. Fast and effective. Especially that we are talking here about a very simple shortcrust pastry. And then, this shape gives it a special charm, don't you think? Know that it comes as you want with all the fruits that you can get hold of, so this is the advantage.

Let's go for the recipe.

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Rustic Cherry Nectarine Tart

A sun-kissed pie for your summer tables!

Prep time30 minutes min

Cook time40 minutes min

Yield: 6

Ingredients:

• 270 g of flour
• 125 g softened butter in pieces
• 60 g brown sugar
• 1 pinch of salt
• 75 ml of cold water
• +
• 50 g brown sugar
• 60 g of almond powder
• 400 g yellow nectarines
• 200 g cherries
• +
• 3 tbsp of water
• 50 g brown sugar

Instructions:

• Prepare the dough by mixing the flour, the butter in pieces, the sugar, the salt. Then add the water little by little. Shape a ball of dough then refrigerate for about half an hour.
• Preheat the oven to 180 ° traditional heat.
• Pitted the cherries, cut them in half. Cut the nectarines into quarters and set aside.
• Roll out the dough using a rolling pin so as to obtain a kind of round pancake about 3 mm thick.
• Spread the almond powder and brown sugar mixture in the center of the dough, leaving 4 cm of free edge all around. Place the fruit nicely. Gently fold the edges of the pastry over the fruit.
• Brush the water and brown sugar mixture on the edges of the dough before baking, so that it is more golden. Also coat the fruit, as an option, for a sweeter touch. Cook for about 40 minutes - watch for.

Par Lilie bakery

Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)

[ Equipment used ]

Rolling pin

Kitchen brush