Really this dessert can be made with any stone fruit. These are just two of my favorites, and I always end up with a ton of them. This is a great way to use them.I don't add any extra sugar to my fruit, but if you want to lessen the tangy sweet tartness, go ahead and mix some sugar into your fruit. The thing I like best about this recipe is that it really is a fairly healthy dessert. Yeah, it does have a bit of butter and brown sugar, but it wouldn't really be a dessert without at least a little guilty ingredients, right? :)
I call this a tart, but really, I don't know what to call it because it is a cross between a tart and a cobbler.
If you want to fruit to be featured more, but can half the batter recipe and not put any over the fruit.
This was inspired by Ina Garten's recipe here.
nectarine plum tart
A sweet and tart guilt free summer dessert.
Ingredients
- 2 Cups whole wheat flour
- 3/4 Cup walnuts, chopped
- 3/4 Cup light brown sugar, lightly packed
- 12 Tbsp cold unsalted butter, diced
- 1 egg yolk
- 1/2 Cup water
- 4 nectarines, sliced
- 6 plums, sliced
Instructions
Preheat the oven to 400 degrees F. Combine the flour, walnuts, and sugar in a food processor until crumbly. Add the butter, yolk, and water. Press 3/4 of mixture into the bottom of a prepped springform tart pan. Bake for 10 minutes. Meanwhile, slice the fruit. Pull the tart out and arrange the fruit skin side down in a tight spiral from the edge inward.Evenly drop the remaining batter over the fruit in small bits. Bake for 40 to 50 minutes, or until lightly browned and bubbly. Remove from oven and let cool. Remove the pan and eat either warm or cooled.
Details
Prep time: Cook time: Total time: Yield: 1 9 1/2" tart pan
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