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Nectarine Blackberry Tart




Source of Recipe


Macklinda'


Recipe Introduction


I love the combination of fresh nectarines and blackberries, and my trustworthy tart is one of the best ways that I know of enjoying their combined flavors. While many people work with cold butter to create their crisp topping in a food processor, I start with solid but slightly warmed butter and quickly work with my hands to combine the mixture. I think the dark specialty sugars make an infinitely more flavorful and crispy topping.



List of Ingredients




Nectarine Blackberry Tart


6 to 8 fresh nectarine stoned and cut into 1/2 to 3/4 inch thick wedges
1 to 2 cups blackberries
2/3 to1 1/4 cup superfine sugar
1 tablespoon all-purpose flour

2/3 cup butter, slightly softened
2/3 cup dark muscovado sugar, or 1/3 cup dark muscovado and 1/3 cup golden bakers sugars
1/2 cup rolled oats
1/2 cup all-purpose flour
1/2 cup walnuts or pecans, chopped to about pea-size
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg



Recipe



1. Preheat oven to 375 degrees. Butter a 14-inch diameter, 3-inch deep ceramic baking dish.

2. In a large mixing bowl combine the fruit sugar and flour and gently mix with your hands to distribute the flour and sugar. Let stand until the fruit begins to release some of its juice, and then pour it into the baking dish.

3. Quickly rub together a mixture of slightly softened oatmeal, both sugars, flour, cinnamon, nutmeg, and nuts, and sprinkle it generously over my fruit mixture.

4. Bake until the fruit is bubbling and the topping is brown and crisp, about 35 to 45 minutes.