I was inspired by a recipe in the June 2013 issue of Good Housekeeping Magazine. It called for a refrigerated pie crust, which usually has artificial coloring in it (unless I can justify a drive to Whole Foods many miles away), so I used a frozen crust instead. Whole wheat versions work great. Now…on that almond pastry filling? Yeah…it is pretty bad crap in a can for you. And is like crack when eating. Oh well, I just had to try the recipe so I caved! If anyone has a DIY recipe that is vegan, I’d love to see it! The original called for plums, which are not here locally yet, but gorgeous white nectarines were and even on sale!
White Nectarine Tart
- 1 9″ pie crust, thawed if frozen
- 12.5 ounce can almond pastry filling
- 4 white nectarines
Preheat oven to 400°.
Lay out a piece of parchment paper cut to fit a rimmed baking sheet, lay pie crust on top, cover with a second sheet of paper and gently roll out till 12″ across. Patch rips gently with wet fingers. Transfer to a baking sheet, with the trimmed piece of paper underneath.
Spread ¾ cup of the almond filling across the pie crust, to within 2″ of the edge.
Pit and thinly slice nectarines, lay in circles, overlapping. Fold the crust over, as pretty or rustic as you like. Dab the remaining filling on top of the fruit.
Bake for 35 to 40 minutes, until golden and bubbling. Remove and let cool before slicing.
Cut into 8 slices, store loosely covered.
PS: More musings about the conference coming up tomorrow!