Nectarine Tart

Name: Nectarine Tart
Yield: makes one 9-inch tart
Ingredients: 1 1/2 tablespoons all-purpose flour, plus more for dusting; Tart Dough (page 224); 3 tablespoons unsalted butter, room temperature; 1 large egg; 1/4 cup sugar; 2 teaspoons freshly squeezed lemon juice; 1 tablespoon Chambord or brandy; 1/4 teaspoon salt; 8 ripe but firm nectarines (about 2 1/2 pounds)

January 24, 2012

This artfully composed tart looks like an elegant tapestry, with carefully placed fruit “roses” in a prebaked tart shell. While it is easy to make, it’s essential to use a very sharp knife in order to cut the nectarine slices precisely. You can make the tart shell one day ahead; keep at room temperature, loosely covered.

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