Freeform Nectarine and Blueberry Tart


Be a rebel. Don’t conform to constraints. This tart or Italian crostata ditches the pie dish and goes freeform. A rebellious relative of the traditional fruit pie, it uses less fruit, can be made into personal-sized hand pies, and is just as delicious as its rule-following cousin. Plus, adding large sugar crystals to the outer edge equals a crunchy crust that rivals a sugar cookie.

Freeform Nectarine and Blueberry Tart

2 nectarines or peaches, pitted and sliced into thin wedges
1 cup blueberries
1 tablespoon flour
2 tablespoons sugar
Pinch cinnamon
⅛ teaspoon salt
⅓ cup canned almond cake and pastry filling (I prefer the variety from Solo Foods)
1 round of store-bought pie dough, chilled
1 egg
1 tablespoon heavy cream or half & half
1 teaspoon turbinado or raw sugar

Preheat an oven to 375 degrees Fahrenheit and line a large sheet pan with parchment paper.

In a large bowl, combine the sliced nectarines or peaches, blueberries, flour, sugar, cinnamon, and salt.

Lay the cold round of store-bought pie dough on the parchment-lined sheet pan and spread the almond cake and pastry filling into an 10-inch circle, leaving a 2-inch border around the edge.

Arrange the nectarines in a circular pattern, starting at the edge of the almond filling circle and leaving a pie dough border of about 1½ inches. Sprinkle the blueberries over the top along with any remaining flour and sugar..

Whisk together the egg and heavy cream then brush a thin coating on the border of pie dough. Fold the edges of the pie dough over the outter edges of nectarines, crimping the dough together as you move along. Brush the crust with the egg wash once more then sprinkle on the turbinado sugar.

Bake this freeform tart for 50 minutes, or until the pie dough is thoroughly browned and the fruit is bubbling in the center. Let the tart cool at least 30 minutes before cutting.