Summer’s glorious gift to each of us is juicy stone fruit. Peaches, nectarines, plums, etc. There isn’t a farm stand around that isn’t full of these colorful and juicy treasures. When summer gives you stone fruit, you MUST use them, and sometimes their abundance can become overwhelming. My solution is always a tart. You get to use lots of them, and everyone loves it.
This rendition features nectarines, and last month’s brandied cherries. You can really use what ever you have on hand. It will always work, so be creative, and share your success with your neighbors.
Nectarine and Brandied Cherry Tart
- 3 nectarines, thinly sliced
- 2/3 c brandied cherries, pitted and cut in half
- 1 sheet puff pastry, thawed
- 2 Tbsp brandy butter (*)
- 2 Tbsp turbinado/raw sugar
- 2 Tbsp heavy cream or melted butter
Preheat oven to 425 degrees. Roll out the pastry sheet so it is about 1/3 larger. Place the nectarines in rows, and place the cherries between the nectarine rows. Leave about 1.5 inches of space around the pastry to make a crust. Dollop ~1/4 tsp pieces of the brandy butter randomly over the fruit. Pull the edges up and over the sides of the fruit to make a crust. Using a pastry brush, brush the cream on the crust, and sprinkle with the turbinado sugar. Bake at 425 for 30 minutes until crust is brown and puffed.
(*) Brandy butter is an English specialty, but if you don’t have it, just use equal parts butter and sugar.