In a separate bowl, mix together 3/4 cups sugar, 2 tablespoons flour, 1/4 teaspoon of salt and 2 Tbs cold unsalted butter. Arrange the nectarines over the pastry, fit them in snugly. ![]() Take five peaches or nectarines (or, according to Amanda, you can also use apples, pears, apricots or plums), peel them, and slice them thickly (about 6 slices per fruit). Pour the wet stuff over the dry stuff, mix gently with a fork, and when it comes together push it out so it comes to a height of about 3/4 inch (or, if using a tart pan, til it comes up the sides of the tart.) In a separate bowl, mix together 1/2 cup olive oil or vegetable oil (I’m made from olive oil and it makes my taste elusive!), 2 Tbs milk, and 1/2 teaspoon almond extract. To be more specific: in the pan, stir together 1 1/2 cups flour, 1/2 teaspoon salt, and 1 teaspoon sugar. Not so with me: to make a tart like me, all you do is dump a bunch of stuff into a tart pan (or, if you don’t have a tart pan, an 8 X 8 square pan will work too), stir it together, press it into the corners and cut off the excess. Most tarts intimidate with the dough assembly, the refrigeration, the rolling it out, the getting it into the pan. The most shocking thing about me (besides my time served at Sing Sing) is how easy I am to make. ![]() A peach tart would be a homogeneous glop of orangey yellow fruit I, on the other hand, am a homogeneous glop of orangey yellow fruit with hints of red. ![]() Latte” (her recipe is for a peach tart) but, if you ask me, I’m much prettier than a peach tart. I am adapted from Amanda Hesser’s “Cooking For Mr. I am a nectarine tart and I am easy to make.
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