Plum And Nectarine Tart With Creme Fraiche/Sour Cream Sweetened with Brown Sugar

I absolutely love stone fruits, plums, peaches. nectarines, apricots are all so delicious especially when they are perfectly ripe. Biting into one is pure happiness and along with fresh berries, tomatoes and corn is one of the hallmarks of the summer season. When I visit the farmers market I always over buy, I think its a genetic defect in me, when I see something beautiful like the best of the season fruits and vegetables I always get more than I can reasonably consume. At that point I start thinking of different ways to use the fruit that I haven’t eaten. Such was the case when I found myself with an over abundance of delicious nectrarines and various varieties of plums. I had some pie dough frozen that I needed to use so thought a tart would be lovely.

I used plums that were just perfectly ripe and white and yellow nectarines, tried to make a pretty pattern with the fruit, sprinkled some sugar, cinnamon and flour on, dotted with butter, added a few strands of orange zest and baked. It is really delicious and even better when served with creme fraiche or sour cream gently sweetened with brown sugar.

Since it’s that time again, you know the every Friday event that I rarely miss, Fiesta Friday and what better dish than a delicious stone fruit tart to share with my fellow party goers. It’s Fiesta Friday #123 this week and Angie’s co hosts are Margy @ La Petite Casserole and Linda @ La Petite Paniere

plum and nectarine tart

makes one 9 inch round or rectangular tart

your favorite pie or tart crust (I used my usual Julia Childs flaky pie crust recipe)

2 ripe nectarines washed and skin left on and sliced

4 plums whatever variety you like, I mixed 2 varieties , sliced

2-3 tbs sugar (depending on sweetness of fruit and your taste)

1-2 tbs flour (depending on how juicy your fruit is)

pinch of cinnamon

pinch of salt

butter for dotting on pie

turbinado or natural sugar to sprinkle on top

optional orange zest

Line your tart pan with pie dough, dock with fork and freeze for 30 minutes. Meanwhile pre heat oven to 400 degree’s. When dough is done remove from freezer, line with parchment and fill with pie weights, beans or whatever you like to use, bake on a parchment lined baking sheet for 20 minutes just so it’s very lightly browned. Remove from oven and cool on rack.

Slice the fruit and when the pie crust is cooled layer fruit or dump it in whatever you like, sprinkle with the flour, sugar,cinnamon mixture or you can mix the fruit with the mixture and then arrange the fruit, dot with butter, sprinkle a little orange zest (optional) and bake at 375 degrees for 30-35 minutes. Juices will be bubbling and the crust will be a golden brown. Let cool completely before serving.

Another super easy and delicious recipe is homemade creme fraiche, all you do is add 2 bs buttermilk to 1 cup heavy cream stir to combine , use a glass or ceramic jar, cover with damp paper towel  and secure. Let sit at room temperature (ideal is 72-78) overnight and up to 48 hrs until thick, if your room is cool then it will take longer. Refrigerate after, use generously it’s delicious.