Rustic Nectarine, Peach and Apricot Tart
Rustic Nectarine, Peach and Apricot Tart
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Ingredients
  • 1 1/2 cups (225 g) unbleached all-purpose flour
  • 3 tbsp icing sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup (115 g) unsalted butter, cold, diced
  • 1/4 cup (60 ml) plain yogurt
  • 1 tbsp (15 ml) ice water
  • Milk, for brushing
  • Sugar, for sprinkling
  • Preparation
  • With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with a silicone mat or parchment paper.
  • In a food processor, combine the flour, icing sugar, baking powder and salt. Add the butter and pulse until the butter forms pea-sized pieces. Add the yogurt and ice water. Pulse until the dough just comes together. Add more water, if needed. Form the dough into a disc.
  • On a lightly floured surface, roll out the dough until it measures 14 inches (35 cm) across. Transfer to the baking sheet.
  • Description
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