NECTARINE AND PEACH SUMMER TART

Nectarine and Peach Summer Tart image

Provided by Susan Herrmann Loomis

Yield Makes 1 tart

Number Of Ingredients 8

8 ounces puff pastry (to fit a 10-1/2 inch tart pan)
1 pound 12 ounces nectarines and peaches
For the cream:
1/3 cup crème fraîche
1/4 cup sugar
1 large egg
1 tablespoon hazelnut powder
1 tablespoon almond powder

Steps:

1. Preheat the oven to 400°F. Fit the puff pastry into the tart pan and refrigerate for 30 minutes.
2. Peel the peaches. Cut them and the nectarines into thin wedges. Reserve.
3. In a small bowl whisk together the cream, sugar, egg and th e nut powders. If you don't find hazelnut powder, simply substitute almond powder.
4. When the pastry is chilled, arrange the fruits in it in concentric circles, mounding any extra slices in the center. Pour the cream evenly over the fruit, and bake the tart in the middle of the oven until the cream and fruit are golden on top, about 45 minutes. Remove from the oven and remove the tart from the pastry ring. When the tart is almost cool, slip it off the tart pan onto a serving platter, and serve.