Nectarine Blueberry Tart 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 Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Nectarine Blueberry Tart cont. In a small mixing 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 into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

Nectarine Blueberry Tart 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. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008