Fresh Nectarine Tart

Ingredients

• 1-2/3 cups all-purpose flour
• 1 tsp. salt
• 1 tsp. sugar
• 8 Tbs. cold unsalted butter, cut into 1/2-inch dice
• 1/2 cup cold water
• 1/2 cup sugar
• 2 Tbs. cornstarch
• 3 lbs. ripe nectarines, sliced 1/2-inch thick (about 6 cups)
• juice of 1/2 a lemon

Directions

To make the dough, place the flour, salt and sugar in a bowl, cut in the cold butter with a pastry cutter. When the mixture looks like breadcrumbs or oatmeal flakes, add the water and mix with the fingers of one hand to bring into a ball. Knead lightly to get the mixture to come together. Place in wax paper in the fridge to chill for at least 20 minutes.

To make the filling, in a large bowl mix the sugar with the cornstarch. Gently toss in the nectarines, sprinkle with the lemon juice and let sit for 5 minutes, tossing occasionally.

Roll out the dough on a lightly floured surface to about 12 inches around. Fold the dough in half then half again and place on an ungreased baking sheet, unfold to make a round.

Pour the fruit and the juices into the pastry and mound it in the middle. Gently fold up the edges around filling, leaving a 6-inch opening of exposed fruit in the center of the pie. Brush water on the pastry, sprinkle with the remaining sugar. Bake the pie on the lower rack of a preheated 375 degree oven for 35 to 45 minutes. Serve with sweetened whipped cream if desired.