!!! My website has moved: please update your bookmarks to debunix.net !!!

Raspberry-Nectarine Tart

This takes a little time, but is worth it!

Pan 9 inch tart pan    Oven 400°    Time 30 minutes

9 inch tart crust

2 pints raspberries

4-6 firm-ripe nectarines


1 1/2 T cornstarch
2 T water

Prepare the crust (using any basic recipe for a dessert tart, and graham cracker crusts work fine) and line the pan.  Line with foil; fill with pieweights or dried beans and bake for about half the length of time recommended for unfilled crusts.

In a heavy saucepan, heat the berries (any water that clings to them after washing is enough to get this started).  Stir them as they heat, until they fall apart.
    Strain the berry mix through cheesecloth or jelly bags to give a clear juice.  Return to the saucepan, and sweeten with sugar to taste.  

Stir the cornstarch and water together and add to the raspberry juice.  Return the mixture to heat until it thickens, stirring constantly.

Peel and slice the nectarines into neat 1/8"-1'4" wedges.  The slices should be placed into water with lemon juice added to keep them from turning brown while you work.

To assemble the tart, spread a thin layer of the raspberry glaze over the crust.  Arrange the nectarine slices over the glaze.  Spread the remaining glaze evenly over the fruit slices.

Bake at 400° until the nectarines are tender (from 25-35 minutes).

Return to Recipe Index

Return to Diane's Food Page

Return to Diane's Home Page