Nectarine and Blueberry Tart

There seems to be two schools of thought this year on the quickly approaching fall season. Some embrace it whole-heartedly and sip pumpkin spiced drinks wearing fall boots and wool sweaters. Others squeeze every last drop out of the goodness that is summer. I’m in the latter camp. Still donning flip-flops, sunscreen and filling my fridge (and face) with fresh berries, watermelon, cucumbers, tomatoes, tomatoes and more tomatoes. Granted, it’s more extreme here in Minnesota but I want to hang on to these last handfuls of summer while I still can!

So, without further ramblings, I give you a simple, delicious tart recipe that lets late summer fruit shine. A crumbly, buttery crust topped with caramelized fruit… yum! You can mix and match anything on this tart and still have something worthy of a dinner party with the in-laws. Peaches or plums could be swapped in for the nectarine and raspberries, blackberries or strawberries could stand in for the blueberries.

The beauty of this tart is that it’s ready in no time and with so few ingredients, the flavors of the fruit are all you taste. Top it off with a scoop of vanilla ice cream or slightly sweetened fresh whipped cream and you’ll have to make a double recipe to keep your guests happy.

Nectarine and Blueberry Tart

Prep Time: 15 minutes
Start to Finish: 1 hour 15 minutes

1 cup all-purpose flour
2 tablespoons sugar
Pinch of salt
1/2 cup cold butter
2 medium nectarines, pitted, thinly sliced
1/2 cup blueberries
2 tablespoons sugar

Heat the oven to 400°F. In a small bowl, combine flour, sugar and salt; cut in the butter until crumbly and mixture has the consistency of small peas. Press into bottom and up the sides of a lightly greased 9-inch tart pan.

Top with nectarines and blueberries; sprinkle with sugar. Place tart pan on a baking sheet.

Bake tart for 45 to 55 minutes or until crust is browned and fruit juice is hot and caramelized.

Remove from the oven; cool in pan 5 minutes on a wire rack. Cut into wedges and serve warm.

Makes: 8 servings

A couple of fruity desserts to check out…
Fresh Blueberry Pie from Handmade Frenzy
Jewel Fruit Tart with Caramel Almond Filling from This Rawsome Vegan
Summer Fruit Galette from Whole Living Lauren