Nectarines and apricots were the fruit de jour; they’re great for this tart because they don’t need to be peeled. The large 11″ tart pan with removable bottom allows for apricot halves to be used — very ripe and lush looking.
A sweet raspberry pear jam was the glaze.
EXTRA LARGE SUMMER FRUIT TART
Recipe for 11″ tart pan with removable bottom
2 1/4 cups flour
1 1/2 sticks butter (1/2 cup), room temperature
2/3 cups sugar
1/2 teaspoon cinnamon or grated tonka bean, if you happen to have it
6 cups (total) sliced nectarins and apricots (or 6 cups of any combination of sliced peaches, plums, apricots, nectarines, pears, cherries)
3/4 cup sugar
3 Tablespoons flour
3/4 teaspoon cinnamon
1/4 teaspoon vanilla extract
1/3 cup nuts – slivered almonds, chopped walnuts, pecan halves, pignoli
1/2 cup currant jelly, or other bright colored clear jelly
1. In mixing bowl add the flour, sugar and cinnamon or grated tonka bean. Slice up the butter and use your fingers to mix it in, pinching it until it resembles coarse sand and holds together loosely when balled.
2. Press dough into the bottom and up the sides of a 11″ tart pan with a removable bottom.
3. Add the sliced fruit to the mixing bowl, along with 3/4 cup sugar, 3 Tablespoons flour, 3/4 teaspoon cinnamon (or grated tonka) and 1/2 teaspoon vanilla extract. Mix well, spoon into the crust, including the juices. Sprinkle the nuts over the top.
4. Bake at 375º for 55 minutes. You can put a cookie sheet on the rack below the tart, to catch any drips, just in case.
5. Remove from oven, let cool on a wire rack. Melt 1/2 cup of clear fruit jelly in the microwave and brush evenly on top of the fruit and nuts. Let cool completely before serving.
No one will be upset if you offer whipped cream or ice cream with a slice of Summer Fruit Tart.