The little dwarf nectarine tree we planted a few years ago is loaded with little ripening fruits right now. It’s a beautiful sight. The poor little guy freezes every spring, just after blooming and sending out tiny fruits. He made it this year!
I took a few of the not quite ripe fruits and made tarts with them using my favorite pie crust, a little sugar, and a sprinkling of sugar. They were adorable and very tasty.
4 to 6 nectarines, washed, pitted and quartered
1 c. all-purpose flour + flour for dusting board and rolling pin
1/2 tsp. Himalayan pink salt
1/2 tsp. turbinado sugar
3/4 stick butter cut into small cubes
1/2 tsp. vinegar
1 egg yolk (reserve the white for brushing pastry for browning during baking)
Ice cold water (amount varies)
For the crust, sift together salt, flour, and sugar. Cut in butter cubes until mixture resembles coarse meal.
Add yolk and vinegar, begin to mix while drizzling in water, but only mix until dough sticks together and forms a ball. Do not overmix or the finished crust will be hard and tough. Chill until ready to use.
Cut into rounds of desired size. Lay the nectarine wedges around in a circular pattern. Use a fork to make a decorative edge on each tart. Sprinkle with sugar and cinnamon.
Bake for 20 to 25 minutes at 350 degrees.