1 Recipe Flaky Butter Pastry -sliced 1/2-inch thick
Flour for rolling 2 ts Kirsch or vanilla extract
1/2 lb Rhubarb, cut crosswise into 1/2 c Sugar
-1/2-inch chunks 2 1/2 tb All-purpose flour
2 Medium ripe peaches or 1 ts Unsalted butter
-nectarines, peeled and
Roll out the dough as directed for the desired tart size. Transfer the
dough to a baking sheet and refrigerate while you prepare the fruit.
In a medium bowl, toss the fruit with the kirsch or vanilla and all
but 1 T of sugar. Set aside.
In a small bowl, combine the 2 1/2 tablespoons flour with the
remaining sugar. Remove the dough from the refrigerator and sprinkle
the flour-sugar mixture evenly over the dough, leaving a border
uncovered as directed above. Arrange the fruit evenly over the
flour-sugar mixture. Fold the rlrn of dough over the fruit, crimping
the seams lightly with moistened fingers. Shave the butter on top of
the fruit.
Bake the tart in a preheated 400’F oven as directed above.
House Beautiful/August/1994 Scanned and fixed by Di and Gary
Yields
1 tart
