WHY IT’S LIGHT One crust makes this tart less fattening than a more traditional (read: double-crust) summer pie. It has a higher proportion of peak-season fruit, another bonus for the calorie conscious. Nectarines are featured, but plums, peaches, apricots, or any mixture of stone fruits would work beautifully here.
Recipe information
Yield
serves 8
Ingredients
Preparation
Step 1
Preheat oven to 425°F. Place folded pastry on a lightly floured work surface; roll out to a 12-by-14-inch rectangle. Trim edges to make even.
Step 2
Place pastry on a parchment-lined baking sheet. With a sharp paring knife, lightly score dough to form a 1-inch border. Using a fork, prick dough inside the border every 1/2 inch. Sprinkle the border with 2 teaspoons sugar. Refrigerate until slightly firm, about 10 minutes (or up to 1 day, covered with plastic wrap).
Step 3
Bake chilled dough until puffed and golden brown, 10 to 15 minutes. Meanwhile, in a large bowl, gently toss sliced nectarines with flour, remaining 1/3 cup sugar, and the salt.
Step 4
With a fork, press dough inside border to make level; arrange nectarines in rows on top (or pile nectarines on top and then spread evenly). Bake, tented with foil, until nectarines have softened, about 10 minutes. Remove from oven and brush nectarines with warm jelly. Let cool completely, about 20 minutes, before cutting and serving.
Nutrition Information
Step 5
(Per Serving)
Step 6
Calories: 194
Step 7
Fat: 8.6g (2.2g Saturated Fat)
Step 8
Protein: 3.2g
Step 9
Carbohydrates: 29.6g
Step 10
Fiber: 1.7g
