Nectarine & Cranberry Streusel Tarts

Use any fruit for these darling tarts. We love the combo of sweet nectarines and tart cranberries, but peaches, apples or pears are great choices, too

MAKES: four 5-inch tarts

PREP TIME: 30 minutes

CHILLING TIME: 30 minutes

COOKING TIME: 50 to 55 minutes

INGREDIENTS:

PASTRY

• 1 batch of Perfect Pastry

FILLING

• 1 cup pitted and sliced nectarines
• 1 cup fresh or frozen cranberries
• ½ cup granulated sugar
• ¼ cup all-purpose flour
• ½ tsp freshly grated nutmeg
• ¼ tsp fine sea salt

STREUSEL TOPPING

• ⅔ cup all-purpose flour
• ½ cup firmly packed golden yellow sugar
• ½ tsp ground cinnamon
• ⅓ cup unsalted butter, softened
• ½ cup slivered almonds

INSTRUCTIONS:

1. On a lightly floured work surface, roll out both discs of pastry to ¼-inch thickness. Using a 7-inch plate as a guide, cut out four 7-inch rounds and line four 5-inch individual tart pans (see this page). Refrigerate for 30 minutes.
2. When ready to bake, preheat the oven to 375°F.
3. Bake the tart crusts blind (see this page) for 15 minutes with the parchment or foil and dried beans or pie weights, then 10 minutes without. Let cool completely.
4. For the filling, toss together the nectarines, cranberries, sugar, flour, nutmeg and salt in a large bowl.
5. Spoon the nectarine mixture into the tart crusts.
6. For the streusel topping, whisk together the flour, sugar and cinnamon in a medium bowl. Using your fingers, rub in the butter until the mixture resembles coarse meal. Stir in the almonds.
7. Sprinkle the topping evenly over the fruit filling. Bake until the pastry is golden brown and the filling is bubbly, 25 to 30 minutes.
8. Serve warm