Rustic Nectarine, Peach and Apricot Tart
This rustic, fruity, folded tart takes advantage of stone-fruit season with a filling of apricots, nectarines and peaches. And because of its simple-to-make, unfussy and especially forgiving crust, throwing this together could not be easier. Enjoy it as a wake-up treat with a dollop of your favourite yogurt or serve it warm for guests with […]
Ingredients
- 1 1/2 cups (225 g) unbleached all-purpose flour
- 3 tbsp icing sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup (115 g) unsalted butter, cold, diced
- 1/4 cup (60 ml) plain yogurt
- 1 tbsp (15 ml) ice water
- Milk, for brushing
- Sugar, for sprinkling
- 6 cups (1 kg) fruit cut into fine wedges (such as nectarines, peaches, apricots)
- 1/2 cup (105 g) sugar
- 1 tsp cornstarch
Instructions
- 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.
- 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.
- On a lightly floured surface, roll out the dough until it measures 14 inches (35 cm) across. Transfer to the baking sheet.
This rustic, fruity, folded tart takes advantage of stone-fruit season with a filling of apricots, nectarines and peaches. And because of its simple-to-make, unfussy and especially forgiving crust, throwing this together could not be easier. Enjoy it as a wake-up treat with a dollop of your favourite yogurt or serve it warm for guests with a scoop of vanilla ice cream.