Recipe Archives->Pies->Nect Blue Tart

Nectarine Blueberry Tart
Serves 8

3 cups blueberries
2 cups nectarines, sliced
3/4 cup sugar
1 1/2 tablespoons flour
lemon zest
lemon juice (just a little)
1 tablespoon butter for dotting over the filled pie.

Divide the fruit in half. Add the sugar flour lemon zest and juice
to one half of the fruit.  Put into a hot pan and cook until the
juice comes out. Bring to a boil and check the thickness of the
sauce. Take it off the heat and add the half of the uncooked fruit.
Chill to room temperature.  Put into a chilled unbaked crust.  Dot
with a tablespoon of butter. Paint the edge of the lower filled pie
crust with 1 egg beaten with some water. Place the top crust on,
fold it under and pinch in, flat, out. Then on the flat sections
make a little mark with the tines of a fork.  Cut a little vent.
Egg wash the top crust.  A little coarse sugar sprinkled over the
top crust.  Chill for about 20 minutes. Then into a 375F oven for
45 minutes.  Put it on a sheet pan or the juices will come out and
mess up your oven.

Printable version: nect-blue-tart.txt.