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…
Instructions
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1
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.
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2
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.
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3
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.
