Nectarine And Cherry Tart - cooking recipe

Ingredients

None None Nectarine and Cherry Tart
1/4 cup all-purpose flour
1/3 cup granulated sugar, plus 1 tbsp
1/2 cup butter, chopped
None None Almond Filling
3/4 cup ground almonds
1/2 cup granulated sugar
1/2 cup butter, softened
1 None egg, plus 1 yolk
1 tbsp brandy
1 tsp vanilla extract
3 None nectarines, halved, pitted
3 oz cherries, pitted
None None powdered sugar, to dust

Preparation

Preheat oven to 350\u00b0F.
In a food processor, pulse flour and sugar to combine. Add butter and pulse to form coarse crumbs. With motor running, add 2 tbsp cold water until dough just comes together. Turn out onto a floured surface and press together lightly. Shape into a disc, wrap in plastic wrap and chill for 20 mins.
Roll out pastry until 1/4 inch thick then use to line an 8 inch tart pan. Trim edges. Line with parchment paper and pie weights. Bake blind for 10 mins. Remove paper and weights and bake for another 5 mins. Let cool.
Meanwhile, to make the filling, process ground almonds, sugar, butter, whole egg, egg yolk, brandy and vanilla in a food processor until smooth. Transfer to tart shell and smooth surface. Press nectarines, cut-side up, and cherries into filling. Sprinkle with sugar. Bake for 40-45 mins, until center is just set. Let cool completely in pan.
Dust with powdered sugar to serve.