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Nectarine Blueberry Tart

To ripen nectarines, place in a brown paper bag along with an apple. Store at room temperature for several days.—Taste of Home Test Kitchen, Greendale, Wisconsin

10-12 ServingsPrep: 40 min. Bake: 20 min. + chilling

Ingredients

1/2 cup butter, softened
1/3 cup sugar
1 cup all-purpose flour
Dash salt
PASTRY CREAM:
1/2 cup sugar
2 tablespoons plus 2 teaspoons cornstarch
Dash salt
1-1/2 cups milk
2 egg yolks
1 teaspoon vanilla extract
1-1/2 cups sliced fresh nectarines
1/2 cup fresh blueberries

Directions

In a small bowl, cream the butter and sugar until light and fluffy.
Add the flour and salt; mix until a ball forms. Cover and
refrigerate for 1 hour. Press pastry onto the bottom and up the
sides of a greased 9-in. tart pan with removable bottom. Place pan
on a baking sheet. Bake at 350° for 18-20 minutes or until
golden brown. Cool on a wire rack.
For pastry cream, combine the sugar, cornstarch and salt in a
saucepan. Stir in milk until smooth. Cook and stir over medium heat
until thickened and bubbly. Reduce heat; cook and stir 2 minutes
longer. Remove from the heat. Beat a small amount of hot filling

2 of 2

Nectarine Blueberry Tart (continued)

Directions (continued)

into egg yolks; return all to the pan, stirring constantly. Bring to
a gentle boil; cook and stir 2 minutes longer. Remove from the heat.
Gently stir in vanilla. Pour into another small bowl; cover with
plastic wrap and refrigerate, without stirring, until chilled.
Just before serving, pour pastry cream into tart shell. Arrange
nectarines and blueberries on top. Refrigerate leftovers. Yield:
10-12 servings.

Nutrition Facts: 1 serving (1 piece) equals 207 calories, 10 g fat (6 g saturated fat), 60 mg cholesterol, 118 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.