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 Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
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
