Rustic Blueberry and Nectarine Tart

This dough is forgiving; if it begins to tear when you roll it out, simply press the pieces back together as you go.

1-1/2 cups all-purpose flour, plus more for dusting
10 Tbsp (1 stick plus 2 Tbsp) cold butter cut into small pieces
1/4 cup plus 3 Tbsp sugar
1/4 tsp kosher salt
1-1/2 Tbsp heavy cream
1 egg yolkl
1 pint (2 cups) blueberries
3 nectarines (about 1 pound), peeled, pitted, and cut into 1/2" chunks
3 Tbsp cornstarch

1. Pulse flour, butter, 3 Tbsp sugar, and salt in a food processor until mixture resembles coarse meal. In a small bowl, whisk together heavy cream and eff yolk, and then add to flour mixture and pulse just until clumps of dough form. Firmly press dough into a 6" disk, cover with plastic wrap, and chill until firm, about 1 hour.

2. Preheat over to 375 degrees. Working on a large sheet of floured parchment paper, roll out dough into a 12" circle; transfer dough and parchment to a large baking sheet.

3. In a large bowl, toss together blueberries, nectarines, remaining 1/4 cup of sugar, and cornstarch until well coated. Pile fruit mixture onto dough, leaving a 2" border around the edges.

4. Fold outside dough about 1/2" over fruit to form an outside edge, being sure to seal any holes, and bake 20 m inutes. Reduce heat to 350 degrees; continue baking until fruit is bubbly and crust is golden brown, 25 to 40 minutes more. Serve warm or at room temperature.

Males 8 servings
Active time: 30 minutes
Total time: 2.5 hours