Nectarine Blueberry Tart

• 1/2 cup butter, softened
• 1/3 cup sugar
• 1 cup all-purpose flour
• Dash salt
• 1/2 cup sugar
• 2 tablespoons plus 2 teaspoons cornstarch
• Dash salt
• 1-1/2 cups milk
• 2 egg yolks
• 1 teaspoon vanilla extract
• 1-1/2 cups sliced fresh nectarines
• 1/2 cup fresh blueberries

1. In a small bowl, cream the butter and sugar until light and fluffy. Add the flour and salt; mix until a ball forms. Cover and refrigerate for 1 hour. Press pastry onto the bottom and up the sides of a greased 9-in. tart pan with removable bottom. Place pan on a
2. . Bake at 350u0b0 for 18-20 minutes or until golden brown. Cool on a wire rack.
3. For pastry cream, combine the sugar, cornstarch and salt in a saucepan. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Beat a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Pour into another small bowl; cover with plastic wrap and refrigerate, without stirring, until chilled.
4. Just before serving, pour pastry cream into tart shell. Arrange nectarines and blueberries on top. Refrigerate leftovers.

butter, sugar, flour, salt, sugar, cornstarch, salt, milk, egg yolks, vanilla, nectarines, fresh blueberries

Taken from www.tasteofhome.com/recipes/nectarine-blueberry-tart/ (may not work)