It is the perfect time of year to make this easy and delicious summer tart. You can use any kind of ripe fruit. Mix the fruits or choose just one. I used yellow nectarines, blueberries and blackberries in this tart, but apricots and strawberries work great, too. This will quickly become a favorite recipe to use following a trip to your local farmer’s market.
Ingredients
Crust:
1 1/4 cups all-purpose flour
1/4 cup almond flour
1/2 teaspoon fine sea salt
1 teaspoon sugar
1 stick (4 ounces) unsalted butter, softened
2 Tablespoons milk
1/2 teaspoon almonds extract
Filling:
3 medium-sized nectarines, pitted and thickly sliced
1 cup mixed berries
Topping:
3/4 cup sugar
2 Tablespoons all-purpose flour
1 Tablespoon almond flour
1/4 teaspoon fine sea salt
2 Tablespoons (1 ounce) cold unsalted butter
You will also need:
Medium bowl
9-inch tart pan
Small bowl
2 knives
Instructions
Preheat the oven to 425 degrees F (about 220 degrees C).
In a medium bowl, mix together the ingredients for the crust. Press the mixture into the bottom and up the sides of the tart pan.
Place the fruit in a decorative pattern on top of the crust.
Put all of the topping ingredients into the small bowl. Using 2 knives, cut the butter into the flour mixture until the ingredients are crumbly.
Sprinkle the topping over the fruit.
Bake for 35-45 minutes, until browned and bubbly. Let cool before slicing.
Top with whipped cream or creme fraiche, if desired.
