Free-Form Fruit Tart

• 1 tablespoon buttermilk
• Basic tart dough (see recipe)
• 2 nectarines, peeled, cored and quartered
• 1 cup strawberries, quartered
• 1 cup blackberries
• 1 cup raspberries
• 1 cup sweet butter, cut into small chunks
• 1 cup sugar, plus 1 tablespoon

1. Make the basic tart dough using buttermilk instead of the chilled water.
2. Preheat the oven to 350 degrees.
3. After the dough is chilled, place it on a nonstick cookie sheet and roll it into a circle about 14 inches in diameter.
4. Arrange the nectarines in the center of the dough and mound the berries on top of the nectarine slices.
5. Scatter the chunks of butter over the fruit and sprinkle 1 cup of sugar over it all.
6. Fold up the edges of the dough to make a packet, with the fruit in the center partly exposed.
7. Sprinkle the remaining sugar over the dough and bake the tart until the crust is golden and the fruit is soft, about 40 minutes.

buttermilk, nectarines, strawberries, blackberries, raspberries, sweet butter, sugar

Taken from cooking.nytimes.com/recipes/9303 (may not work)