Printable | Taste of Home

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

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

Printed from tasteofhome.com Nov 19, 2008

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Nectarine Blueberry Tart cont.

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. 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.