Ingredients
Crust:
2 cups flour
1/4 cup sugar
1/8 teaspoon salt
3/4 cup butter, chilled cut into pieces
1/4 cup ice water
Fruit:
4 ripe but firm nectarines, halved, pitted and sliced 1/4-inch thick
3 ripe but firm purple plums, halved, pitted and sliced 1/4-inch thick
4 tablespoons GOLDEN BLOSSOM HONEY
Glaze:
1/4 cup GOLDEN BLOSSOM HONEY, warmed
Honey Tips
Honey Is One of the Oldest Foods
Honey is one of the oldest foods in existence. It was found in the tomb of King Tut and was still edible since honey never spoils.
Directions
Preheat oven to 400°. Lightly coat an 11-inch tart pan with non-stick cooking spray.
Crust:
Place flour, sugar, salt and butter pieces in a food processor. Pulse until mixture resembles coarse meal. Slowly add water, pulsing processor on and off until mixture forms moist clumps. Remove dough, form into a ball. Refrigerate 30 minutes. Roll dough out on a floured surface. Place in tart pan. Using your fingers press onto bottom and up sides of pan.
Arrange nectarine slices in concentric circles on crust interspersing with plum slices. Drizzle 4 tablespoons of honey over the fruit. Bake 10 minutes. Lower temperature to 350° and continue baking about 30-40 minutes until fruit is tender and crust is golden. Remove to a rack to cool. Once cool brush top of fruit with warmed honey.
Serves: 6
Crust:
Place flour, sugar, salt and butter pieces in a food processor. Pulse until mixture resembles coarse meal. Slowly add water, pulsing processor on and off until mixture forms moist clumps. Remove dough, form into a ball. Refrigerate 30 minutes. Roll dough out on a floured surface. Place in tart pan. Using your fingers press onto bottom and up sides of pan.
Arrange nectarine slices in concentric circles on crust interspersing with plum slices. Drizzle 4 tablespoons of honey over the fruit. Bake 10 minutes. Lower temperature to 350° and continue baking about 30-40 minutes until fruit is tender and crust is golden. Remove to a rack to cool. Once cool brush top of fruit with warmed honey.
Serves: 6
