Peach-Nectarine Tart

Name: Peach-Nectarine Tart
Ingredients: Parchment paper; Vegetable cooking spray; 3/4 pound peeled nectarines, sliced; 3/4 pound peeled peaches, sliced; 1/2 cup sugar; 1/3 cup peach preserves; 1 teaspoon vanilla extract; 1/4 teaspoon ground allspice; 1/2 (15-oz.) package refrigerated piecrusts; 1 tablespoon all-purpose flour; 1 large egg; 1 tablespoon sugar

12 ingredients

8 steps

Ingredients

Parchment paper
Vegetable cooking spray
3/4 pound peeled nectarines, sliced
3/4 pound peeled peaches, sliced
1/2 cup sugar
1/3 cup peach preserves
1 teaspoon vanilla extract
1/4 teaspoon ground allspice
1/2 (15-oz.) package refrigerated piecrusts
1 tablespoon all-purpose flour
1 large egg
1 tablespoon sugar

Directions

1

Line baking sheet with parchment paper; coat parchment paper with cooking spray.
2

Preheat oven to 350°. Stir together nectarines, peaches, and next 4 ingredients in a large bowl. Let stand 30 minutes, stirring occasionally.
3

Unroll piecrust on prepared baking sheet. Roll into a 12-inch circle.
4

Drain fruit mixture, reserving liquid. Toss nectarines and peaches in flour.
5

Mound nectarines and peaches in center of piecrust, leaving a 3-inch border. Fold piecrust border up and over fruit, pleating as you go, leaving an opening about 5 inches wide in center.
6

Stir together egg and 1 Tbsp. water. Brush piecrust with egg mixture, and sprinkle with 1 Tbsp. sugar.
7

Bake at 350° for 45 minutes or until filling is bubbly and crust is golden. Carefully transfer tart on parchment paper to a wire rack; cool 20 minutes.
8

Meanwhile, bring reserved nectarine-peach liquid to a boil in a small saucepan over medium heat. Boil 1 to 2 minutes or until slightly thickened. Let cool slightly. Brush or drizzle 1 to 2 Tbsp. hot nectarine-peach liquid over exposed fruit in center of tart. Serve immediately with remaining nectarine-peach syrup, and, if desired, Sweet Cream Topping.