Nectarine and Blueberry Tart Recipe

Heat the oven to 190°C / 375°F. Lightly grease a 9-inch tart pan, or line the base for easier lifting.

Combine flour, salt, and sugar. Add the cold butter and work it in until the mixture looks like coarse crumbs.

Drizzle in cold water a little at a time just until the dough holds together. Don’t overwork it. Press into a disc, wrap, and chill for 10 minutes.

Roll the dough slightly larger than the pan. Set it into the pan, trim the edges, and prick the bottom a few times with a fork.

Gently toss sliced nectarines and blueberries with sugar and cornstarch so the starch coats the fruit evenly.

Spoon the fruit into the crust in an even layer. Bake for about 45 minutes, until the crust is golden and the juices look thickened. If the top browns too quickly, loosely cover with foil for the last 10 minutes.

Let the tart cool on a rack for at least 20 minutes so the filling sets up a bit, then slice and serve.