Rustic Nectarine-Blueberry Tart
The dough for this crowd-pleasing tart is easy to work with on hot days—a more butter-rich base would tear or stick.
- 2 Tbs. sugar
- 1 0.25-oz. pkg. active yeast
- 2 large eggs, at room temperature
- 4 Tbs. butter, melted
- 2 cups all-purpose flour
- ¼ tsp. salt
- 1 Tbs. grated lemon zest
- 1 cup low-fat ricotta cheese
- ¼ cup confectioners’ sugar
- 1 tsp. vanilla extract
- ⅛ tsp. salt
- 4 yellow nectarines, pitted and cut into 8 wedges each
- 2 cups fresh blueberries
1. To make Crust: Stir sugar and yeast into 1/2 cup warm (110°F) water. Let stand 5 minutes, or until cloudy.
2. Whisk together eggs and butter in bowl. Whisk in yeast mixture.
3. Combine flour, salt, and zest in bowl. Stir in yeast mixture until soft dough forms. Cover bowl with kitchen towel; set in warm place until doubled in size (about 1 hour).
4. Preheat oven to 375°F. Coat large baking sheet with cooking spray. Punch down dough, and transfer to prepared baking sheet. Press into large rectangle, leaving edges thicker, like a pizza crust.
5. To make Toppings: Whisk together ricotta, confectioners’ sugar, vanilla, and salt in bowl. Spread ricotta mixture over dough, and arrange nectarine wedges in rows. Sprinkle tart with blueberries. Bake 30 minutes, or until Crust is crisp and browned on sides and bottom. Serve warm or at room temperature.
September 2013 p.74