Nectarine And Cherry Tart

• None None Nectarine and Cherry Tart
• 1/4 cup all-purpose flour
• 1/3 cup granulated sugar, plus 1 tbsp
• 1/2 cup butter, chopped
• None None Almond Filling
• 3/4 cup ground almonds
• 1/2 cup granulated sugar
• 1/2 cup butter, softened
• 1 None egg, plus 1 yolk
• 1 tbsp brandy
• 1 tsp vanilla extract
• 3 None nectarines, halved, pitted
• 3 oz cherries, pitted
• None None powdered sugar, to dust

1. Preheat oven to 350u0b0F.
2. In a food processor, pulse flour and sugar to combine. Add butter and pulse to form coarse crumbs. With motor running, add 2 tbsp cold water until dough just comes together. Turn out onto a floured surface and press together lightly. Shape into a disc, wrap in plastic wrap and chill for 20 mins.
3. Roll out pastry until 1/4 inch thick then use to line an 8 inch tart pan. Trim edges. Line with parchment paper and pie weights. Bake blind for 10 mins. Remove paper and weights and bake for another 5 mins. Let cool.
4. Meanwhile, to make the filling, process ground almonds, sugar, butter, whole egg, egg yolk, brandy and vanilla in a food processor until smooth. Transfer to tart shell and smooth surface. Press nectarines, cut-side up, and cherries into filling. Sprinkle with sugar. Bake for 40-45 mins, until center is just set. Let cool completely in pan.
5. Dust with powdered sugar to serve.

nectarine, allpurpose, sugar, butter, almond filling, ground almonds, granulated sugar, butter, egg, brandy, vanilla, nectarines, cherries, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/27875 (may not work)