Late summer is nectarine time of year!
I've been munching on these beauties for breakfast
ever since I brought them home from the farmers market.
This afternoon I decided to use up the rest in a rustic tart.
Rustic Nectarine Tart
Make dough for one crust pie.
You may use any pie crust recipe you like. (My crust recipe can be found here.)
Roll out onto floured surface and transfer to ungreased baking sheet.
Slice 5 or 6 nectarines and any additional fruit into a bowl (I added blueberries today.)
Add some lemon zest and the juice from 1/2 of a lemon.
Add approximately 1/2 cup of sugar.
Sprinkle in a wee bit of cornstarch to help thicken the juices as it bakes.
Give it a stir.
Pour fruit filling into the center of crust and turn up the edges.
Bake in 425 oven for about 35 minutes.
My crust cracked a bit and some of the juice oozed out onto the pan as it was baking.
What a lovely mess that was.
But it tasted oh so yummy!
Who wants a slice? I've got ice-cream in the freezer to go with it.